[CAKE-RECIPE] 1928 award winning gold cake
* Exported from MasterCook *
1928 AWARD WINNING GOLD CAKE - food.com
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: !! BlueRibbon Cakes - Bundt
Cakes - Layer Cakes - Yellow/White
Amount Measure Ingredient -- Preparation Method
2 cups sifted cake flour
3 teaspoons baking powder
1/2 cup butter -- softened
1cup sugar
3 egg yolks -- beaten till thick and lemon-colored
3/4 cup milk
1 teaspoon vanilla or 1/2 teaspoon orange extract
Prep Time: 20 mins
Total Time: 1 1/4 hr
1 Sift your flour, and then measure, and then add the baking powder,
and sift the flour and powder together three times.
2 Cream the butter well; slowly add the sugar, and cream till the
mixture is light and fluffy.
3 Add the beaten egg yolks, mixing well.
4 Alternated adding the flour mixture with the milk, a little at a
time, beating well after each addition.
5 When the batter is smooth, add the flavoring and beat well.
6 Pour the finished batter into a well greased 8-inch square baking pan.
7 Bake at 350 degrees for 50 to 60 minutes.
Source:
http://www.food.com/recipe/1928-award-winning-gold-cake-124279;
S(Formatted for Mastercook):
by Deirdre Dee (zosha) 7-11
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2674 Calories; 115g Fat (38.4%
calories from fat); 33g Protein; 383g Carbohydrate; 1g Dietary Fiber;
911mg Cholesterol; 2517mg Sodium. Exchanges: 1 Lean Meat; 1/2
Non-Fat Milk; 21 1/2 Fat; 25 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit, but you don't have to
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Deirdre Dee (zosha)
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[CAKE-RECIPE] Australian Christmas Cake
* Exported from MasterCook *
Australian Christmas Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
1/2lb Butter
1/2lb Brown Sugar
5 Whole Eggs
4 tb Rum
3/4lb Flour
1/2ts Baking Powder
1 1/2 lb Mixed Fruit
1/4lb Cherries
1/4lb Lemon Peel
1 t Mixed Spice
Almonds
1. Line a 3 Lb. Christmas tin with 3 thicknesses of wax paper.
2. Cream butter and sugar until fluffy.
3. Beat eggs well and gradually add to mixture.
4. Gradually add the rum. Fold in the sifted flour, baking powder and
spices alternately with the fruit.
5. Place in Christmas tin and decorate with split almonds.
6. Bake at 350 degrees for 2 1/2 to 3 hours.
Leave in tin until cold.
Recipe by: di...@keyway.net
Posted to recipelu-digest Volume 01 Number 195 by Diane Geary
di...@keyway.net on Nov 4, 1997
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 5100 Calories; 211g Fat (38.6%
calories from fat); 77g Protein; 680g Carbohydrate; 37g Dietary
Fiber; 1432mg Cholesterol; 2521mg Sodium. Exchanges: 17
Grain(Starch); 4 Lean Meat; 13 Fruit; 39 Fat; 14 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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[CAKE-RECIPE] african banana peanut cake
* Exported from MasterCook *
African Banana Peanut Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2/3 cups butter or margarine -- softened
3/4 cups sugar
2 eggs
4 large bananas (very ripe) -- peeled and mashed
1cup salted peanuts(divided) -- coarsely chopped
Combine flour, baking poder, salt and baking soda. Cream softened
butter and sugar until light and fluffy; beat in eggs. Add dry
ingredients alternately with mashed bananas just until combined; sir
in 1/2 cup chopped peanuts. Scrape batter into well-greased 9quot; x
5quot; loaf pan; sprinkle top evenly with remaining chopped peanuts.
Bake in 350-degree F. oven 60 to 65 minutes or until toothpick
inserted in center comes out clean. Cool in pan on wire rack for 10
minutes; turn out of pan and cool completely. Wrap in plastic wrap or
foil. Cake is best if served next day. YIELD: 4 cups or 6 to 8
servings. busted by sooz
Posted to RecipeLu by James and Susan Kirkland kirkl...@gj.net on
Nov 12, 1997.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2727 Calories; 135g Fat (44.2%
calories from fat); 40g Protein; 344g Carbohydrate; 7g Dietary Fiber;
755mg Cholesterol; 3218mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1
1/2 Lean Meat; 25 1/2 Fat; 10 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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[CAKE-RECIPE] arizona state fair cheesecake
* Exported from MasterCook *
ARIZONA STATE FAIR CHEESECAKE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: !! BlueRibbon Cakes - Cheesecake
Amount Measure Ingredient -- Preparation Method
CRUST
2 cups finely crushed graham crackers
1 1/2 tsp. cinnamon
1/2 cup sugar
1/2 pound melted butter -- (1 stick)
FILLING
2 pkgs. cream cheese -- (8 oz. each) softened
1cup sugar
1 teaspoon vanilla
1 ctn. (16 oz.) sour cream
4 eggs
TOPPING
8oz. cream cheese -- softened
1 teaspoon vanilla
1 small can crushed pineapple -- drained well
1/3 cup sour cream
2tablespoons sugar
CRUST: Butter a springform pan liberally. In a small bowl combine all
ingredients. Line pan firmly with crumb mixture, covering bottom and
up the sides to about 2. Crumbs should be about 1/4 thick. Put in
freezer to chill, or into oven and bake for 10 minutes at 350
degrees. Both ways work. Set aside.
FILLING:
In a large mixer bowl combine the first 4 ingredients. Add eggs and
beat on medium speed until mixture is blended and smooth.
Pour into graham crust and bake at 350 degrees for 40 minutes. Then
turn oven off. Let cheesecake stay in oven for 1 1/2 to 2 hours. Do
not open door.
TOPPING: In a small mixer bowl, combine ingredients and whip at high speed
for 5 minutes. Spread on top of cooled cake. Decorate with a slice
of pineapple and fresh raspberries.
Keep cheesecake refrigerated; it is best after 2nd day.
Description:
Bill Graves -- Mesa
Source:
Arizona State Fair Blue Ribbon Recipes * Publisher: Golden West Publishers
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 5941 Calories; 461g Fat (68.6%
calories from fat); 83g Protein; 392g Carbohydrate; 4g Dietary Fiber;
2137mg Cholesterol; 4244mg Sodium. Exchanges: 0 Grain(Starch); 11
Lean Meat; 2 1/2 Fruit; 0 Non-Fat Milk; 86 Fat; 22 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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[CAKE-RECIPE] fancy banana cake
* Exported from MasterCook *
Fancy Banana Cake - BananasFromJamaica
Recipe By :Jamaican Festival Culinary Arts Competition
Serving Size : 8 Preparation Time :0:00
Categories: Desserts
Amount Measure Ingredient -- Preparation Method
12ripe bananas
1 pound flour -- about 2 cups
1 pound sugar -- almost 2 cups
3 eggs
1/2 pound butter -- 2 sticks
2 teaspoons vanilla
2 teaspoons baking powder
1cup honey
1cup grapefruit juice
2 teaspoons unflavoured gelatine
1cup milk
Cream butter and sugar. Add eggs and blend well. Add sifted flour
and baking powder alternately with milk. Add one cup mashed
banana. Slice remaining bananas lengthwise and arrange in greased
cake tin. Mix gelatine, grapefruit juice and honey. Boil. Pour
over sliced banana. Pour cake batter over all. Bake in oven 20
minutes at 400 degrees F. Cool. Turn out on plater with banana side
up. Decorate with whipped cream.
Cuisine:
Jamaican
Source:
Banana Recipes From Jamaica * 1965
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 821 Calories; 26g Fat (28.5%
calories from fat); 10g Protein; 140g Carbohydrate; 2g Dietary Fiber;
146mg Cholesterol; 401mg Sodium. Exchanges: 3 Grain(Starch); 1/2
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 6 Other Carbohydrates.
NOTES : from the files of zosha * formatted by Deirdre Dee
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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[CAKE-RECIPE] homemade chocolate syrup
* Exported from MasterCook *
HOMEMADE CHOCOLATE SYRUP
Recipe By :Peggy Fallon
Serving Size : 0 Preparation Time :0:00
Categories: cakechocolate
ice cream pancake/waffle
sweet syrup
Amount Measure Ingredient -- Preparation Method
1 Cp sugar
1/2cp unsweetened cocoa powder -- preferably Dutch processed
1/8 teaspoon salt
1 cp water
2 teaspoons vanilla
In a heavy medium saucepan, combine the sugar, cocoa powder
salt. Gradually whisk in the water until smooth.
Bring to a boil over medium heat, stirring, to dissolve the
sugar. Continue cooking 3 minutes longer, stirring
constantly. Remove from the heat let cool. Stir in the vanilla.
Cover refrigerate up to 1 week. OR put in canning jars process
in hot water bath.
Description:
A better version of the stuff you buy in the grocery stores. The
thin but flavorful sauce can be drizzled over ice cream or used to
make chocolate milk or real hot chocolate.
Source:
Best Ice Cream Maker Cookbook Ever
Yield:
1 3/4 cp
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 897 Calories; 6g Fat (5.4%
calories from fat); 8g Protein; 226g Carbohydrate; 14g Dietary Fiber;
0mg Cholesterol; 285mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 1 Fat; 13 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
You can't prevent Trouble from coming to visit, but you don't have to
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Deirdre Dee (zosha)
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[CAKE-RECIPE] cranberry halloween cake
* Exported from MasterCook *
Cranberry Halloween Cake
Recipe By :Cakes...Cakes...and more Cakes
Serving Size : 0 Preparation Time :0:00
Categories: Cakes
Amount Measure Ingredient -- Preparation Method
1package yellow or white cake mix
Grated rind of 1 orange
CRANBERRY FILLING:
2 cups fresh cranberries -- rinsed and drained
1/3 cup orange juice
1/2 cup sugar
1 14-ounce package creamy white frosting mix (or canned
prepared frosting)
Red and yellow food coloring
Prepare cake according to mix directions, adding the orange rind.
While cake is baking in 2 (8-inch) greased and floured cake pans,
prepare Cranberry Filling.
CRANBERRY FILLING: Combine cranberries, juice, and sugar, and boil
for 10 minutes. Cool, then chill. Cool cake layers on a rack 10
minutes; remove from pans and finish cooling. Spread Cranberry
Filling between layers. Prepare frosting mix according to directions,
adding enough food coloring to make frosting a bright orange. Spread
frosting on sides and top and decorate with Halloween candies.
Note - If cranberry seeds are a problem, cut cranberries in half and
float in water; seeds will sink to the bottom of the bowl.
Source:
Best of the Best from West Virginia, pg. 201
S(MC Formatted by):
Sammie 2004
Copyright:
2002 Quail Ridge Press, Inc., ISBN 1-893062-36-8
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 517 Calories; 1g Fat (0.9%
calories from fat); 1g Protein; 133g Carbohydrate; 8g Dietary Fiber;
0mg Cholesterol; 4mg Sodium. Exchanges: 2 Fruit; 6 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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[CAKE-RECIPE] first prize gingerbread
* Exported from MasterCook *
FIRST PRIZE GINGERBREAD - BRR
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: !! BlueRibbon Bread, Quick
Cakes - Bundt
Amount Measure Ingredient -- Preparation Method
1/2 cup Butter
1/2 cup Brown sugar
1cup Molasses
1/2 cup Warm milk
2TBS Ground ginger
1tsp Cinnamon
1tsp Mace
1tsp Nutmeg
2 oz Brandy -- (2 to 3oz)
3 Eggs
3cup Flour
1tsp Cream of tartar
1lrg Orange -- juice and grated zest
1tsp Baking soda
1/4 cup Warm water
1cup Raisins
Preheat oven to 350 F.
Cream butter and brown sugar.
Add molasses, warm milk, ginger, cinnamon,
mace and nutmeg.
Stir in brandy.
Beat eggs until very light and thick.
Sift flour and cream of tartar.
Add flour mixture and eggs alternately
to sugar mixture.
Mix in orange juice and rind.
Dissolve baking soda in 1/4 cup warm water.
Add soda to bread mixture and beat until very light.
Add raisins.
Bake in loaf pan or muffin tins for about 30 minutes.
Notes: Muffins may take less time to bake.
If you don't want to use brandy in this recipe,
use brandy flavoring or substitute with grape
juice concentrate.
To prevent the raisins from sinking to the bottom
while the bread is cooking, dredge them in flour
before putting in the batter.
Posted to Blue Ribbon Recipes by Becky Doll on 6-25-00
Source:
Blue Ribbon Recipes
S(Formatted for Mastercook):
by Deirdre Dee (zosha) 7-11
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4319 Calories; 118g Fat (24.8%
calories from fat); 70g Protein; 733g Carbohydrate; 23g Dietary
Fiber; 901mg Cholesterol; 2649mg Sodium. Exchanges: 19 1/2
Grain(Starch); 2 1/2 Lean Meat; 8 1/2 Fruit; 1/2 Non-Fat Milk; 20 1/2
Fat; 19 1/2 Other Carbohydrates.
NOTES : Could you make this in a bundt pan? I think so
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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[CAKE-RECIPE] buttermilk chocolate cake
* Exported from MasterCook *
Buttermilk Chocolate Cake
Recipe By :Better Homes Gardens
Serving Size : 12Preparation Time :0:00
Categories: Cakes Frostings
Amount Measure Ingredient -- Preparation Method
2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups buttermilk -- or sour milk
1/2 cup shortening
1 teaspoon vanilla
2 eggs
3squares (3 ounces) unsweetened chocolate -- melted and cooled
chocolate buttermilk frosting -- (below)
Grease and lightly flour two 9x1 1/2-inch round
baking pans: set aside. In a large bowl; combine
flour, sugar, baking powder, baking soda, and
salt. Add buttermilk, shortening, and vanilla.
Beat with an electric mixer on low to medium
speed about 30 seconds or till combined. Then
beat on medium to high speed for 2 minutes,
scraping bowl occasionally. Add eggs and melted
chocolate; beat for 2 minutes more.
Pour 1)atter into prepared pans. Bake in a 350°
oven for 30 to 35 minutes or till cakes test
done. Cool in pans on racks for 10 minutes.
Remove cakes from pans: cool completely. Frost with frosting. Serves 12.
Chocolate Buttermilk Frosting: In a medium bowl
beat 1/4 cup margarine or butter till fluffy.
Slowly beat in 2 cups sifted powdered sugar.
Slowly beat in 2 squares (2 ounces) unsweetened
chocolate, melted and cooled, 1/4 cup buttermilk
or milk, and 1 1/2 teaspoons vanilla. Slowly beat
in 2 to 21/2 cups sifted powdered sugar to make
frosting of spreading consistency. Makes about 2 1/4 cups.
Source:
BHG Old Fashioned Baking
S(ISBN):
0-696-20419-3
Copyright:
1995, Meredith Corporation
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 289
Calories; 10g Fat (30.3% calories from fat); 4g
Protein; 47g Carbohydrate; 1g Dietary Fiber; 36mg
Cholesterol; 231mg Sodium. Exchanges: 1
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.
NOTES : This cake is delicious with the Chocolate
Buttermilk Frosting or a butter frosting.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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[CAKE-RECIPE] blue ribbon white cake
* Exported from MasterCook *
Blue Ribbon White Cake - DeirdreDee
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: !! BlueRibbon Cakes - Yellow/White
Amount Measure Ingredient -- Preparation Method
5tablespoons cornstarch
2 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups white sugar
2/3 cup vegetable oil
1/2 cup milk
3/4 cup water
1 tablespoon vanilla extract
4 egg whites
1/4 teaspoon cream of tartar
6tablespoons butter
2 teaspoons orange zest
1/4 teaspoon salt
4 cups sifted confectioners' sugar
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
Original recipe yield: 1 -9 inch layer cake.
Servings:12
Preheat oven to 350 degrees F (175 degrees C). Grease and line two
9-inch round cake pans with parchment paper. Then grease and flour the paper.
Sift together the cornstarch, flour, baking powder and salt.
Add the oil, milk, water and vanilla. Beat until it forms a very
smooth batter.
In a separate bowl beat the egg whites until frothy, add the cream of
tartar and beat until stiff peaks form. Gradually add the sugar and
beat until very well blended.
Fold the egg whites into the batter. Pour batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cool
then frost with Orange
Frosting.
Cream the butter until light and fluffy. Add the orange zest and
salt. Beat in the confectioners' sugar alternately with the orange
and lemon juices. Continue to beat until light and fluffy. Use to
frost cooled cake.
REVIEWS:
This cake was very moist. It was denser than most white cakes but was
very good. The frosting was excellent but I did have to add more
confectioners sugar to thicken enough to be spreadable on the cake. I
refrigerated till serving time.
I thought this recipe was absolutely simple and delicious! I did not
make the frosting, but it still tasted wonderful. I added about 1/2 a
teaspoon of almond extract, and it made a perfect blend of flavor
between the vanilla. I must add that it is a bit of a heavier cake
that rises in the oven and then falls a bit. I would still recommend
it to anyone who loves white cakes. Please rate the frosting, so I
can see if I want to try it! Thank You!
This cake was pretty good, but it tasted like it had too much flour.
It was a little heavier than cake usually is.
Good recipe. I used a rectangular pan and made the frosting with
cream cheese. very tasty.
Blue ribbon white cake is the best white cake I, have ever made
eaten. This recipe deserves a a 10. Excellent, excellent.
It was a little strange to make, but the results were great. Nice
cake when you don't want it fighting with the filling or icing
flavors. I made it with a lemon curd filling with lemon icing. Excellent.
This cake and icing are both good, but the cake was not as fluffy as
I was hoping.
Description:
This has won three Blue Ribbons at three different fairs. When
making the frosting make sure that you use fresh squeezed juice
rather than bottled.
Source:
http://cake.allrecipes.com/az/BlueRibbonWhiteCake.asp;
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3438 Calories; 222g Fat (58.3%
calories from fat); 52g Protein; 305g Carbohydrate; 9g Dietary Fiber;
203mg Cholesterol; 5370mg Sodium. Exchanges: 18 Grain(Starch); 2
Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 43 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : This is my recipe that is posted at allrecipes. It did get
some terrible reviews, but then I never include terrible reviews in
any recipe because: there is no accounting for taste some folks
just don't know how to follow a recipe. It did come in 1st at the
Wisconsin State Fair a few years ago as well as county fairs. The
cornstarch is used to lighten the cake a bit (make it closer to cake
flour rather than regular flour. The cream of tartar whitens the
cake -- therefore, yes you can eliminate it if you don't want it (but
NOT if you plan on entering it in a competition for white cakes!!)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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[CAKE-RECIPE] one egg cake
* Exported from MasterCook *
Calument One-Egg Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
2 c Cake Flour
2 ts Baking Powder
1/4ts Salt
4 tb Butter
1 c Sugar
1 Whole Egg -- Unbeaten
3/4 c Milk
1 t Vanilla
Sift flour once, measure, add baking powder and salt, and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together well. Add egg and beat very thoroughly. Add flour, alternately
with milk, a small amount at a time. Beat after each addition until smooth.
Add vanilla. Bake in greased pan, 8 x 8 x 2, in moderate oven 350 degrees
for 50 minutes. Spread chocolate butter frosting.
Recipe by: Calumet Baking Powder
By Patty guth...@leading.net on Jun 22, 1998, converted by MM_Buster
v2.0l.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 5011 Calories; 380g Fat (67.3%
calories from fat); 33g Protein; 383g Carbohydrate; 1g Dietary Fiber;
1205mg Cholesterol; 5406mg Sodium. Exchanges: 12 Grain(Starch); 1
Lean Meat; 1/2 Non-Fat Milk; 75 Fat; 13 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit, but you don't have to
offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] apricot almond upside down cake
* Exported from MasterCook *
Apricot Almond Upside-Down Cake - CountryWoman
Recipe By :Country Woman
Serving Size : 9 Preparation Time :0:00
Categories: !! BlueRibbon Cakes
Amount Measure Ingredient -- Preparation Method
1can apricot halves in syrup -- (15-1/4 ounces)
1/3 cup butter
1/2 cup packed brown sugar
1/2 cup slivered almonds
2 eggs
2/3 cup sugar
3/4 teaspoon almond extract
1cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
SERVINGS 9
PREP 20 min.
COOK 35 min.
TOTAL 55 min.
Drain apricots, reserving 6 tablespoons syrup;
set aside. In a small saucepan, melt butter over
low heat; stir in brown sugar. Pour into a
greased 9-in. square baking pan. Sprinkle with
almonds. Arrange apricot halves cut side up in a
single layer over almonds; set aside.
In a small mixing bowl, beat eggs on medium-high
speed until lemon-colored. Gradually beat in
sugar and reserved syrup. Stir in almond extract.
Combine the flour, baking powder and salt; add to
egg mixture, beating just until moistened. Spoon batter over apricots.
Bake at 350° for 35-40 minutes or until a
toothpick inserted near the center comes out
clean. Cool for 10 minutes before inverting onto a serving plate.
Yield: 9 servings.
Description:
If you're looking for a down-home dessert,
search no further. This fruity cake looks pretty
on the plate and tastes like the kind Mom used to
make. It's scrumptious in any season. Try serving
it warm from the oven with vanilla ice cream.
Source:
http://recipes.tasteofhome.com/eRMS/secure/recp.aspx?recid=25534;
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 275
Calories; 12g Fat (39.1% calories from fat); 4g
Protein; 39g Carbohydrate; 1g Dietary Fiber; 66mg
Cholesterol; 204mg Sodium. Exchanges: 1
Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit,
but you don't have to offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] banana butter frosting
* Exported from MasterCook *
BANANA BUTTER FROSTING - allrecipes
Recipe By :
Serving Size : 11Preparation Time :0:00
Categories: !! 5 or LessCakes - Frosting/Icing/Filling
Amount Measure Ingredient -- Preparation Method
1/4 cup butter -- softened
1/2 cup mashed bananas
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 1/4 cups confectioners' sugar
Cream together butter, banana, lemon juice and vanilla. Slowly beat
in confectioners' sugar, adding more if needed to make a nice fluffy,
spreadable icing. Makes about 2 1/3 cups.
Servings Per Recipe: 11
Calories: 185
Total Fat: 4.3g * Cholesterol: 11mg * Sodium: 43mg * Total Carbs:
37.7g * Dietary Fiber: 0.2g * Protein: 0.2g
Here's a foolproof order for adding these ingredients together in
order to NOT get a glaze: Mash 1/2 of the greenest NEVER FROZEN
banana you have, add 1/2 tsp. lemon juice (or lime juice, but there
is no other substitute here, the citric acid is key) and your vanilla
into a bowl. Measure out your confectioner's sugar or at least part
of it. Cream butter alone (make sure your butter is NOT soft enough
to hold an indentation - usually 30 minutes for me). Begin adding in
sugar, 1/2 cup at a time, continue creaming it in, add ALL your
banana mixture, cream that in, continue adding in sugar in 1/2 cup
measures. I wound up adding more lemon juice, myself, to counteract
the sugar. I've iced all 18 of AR's Banana Cupcakes with this
it's in the fridge -- I may revise this review if it's brown in the
morning :=) Thanks for the recipe! (Note: I used 3 drops of yellow
food coloring.) UPDATE: As of the following morning, my refrigerated
iced cupcakes had NOT turned brown or discolored or wept in any way.
Excellent!! At first I was extremely frustrated that is was very thin
and almost a liquid. I left it in the bowl and let it sit in the
fridge over night. The next day I had a PERFECT frosting!!! I make
home made frosting all the time so I can say with great confidence
that this is a great frosting if you let it sit over night. I doubled
the recipe too.
Oh so good! I made Banana Spice Cookies (from this website) and used
them as banana whoopie pies with this as the filling! I didn't
measure exactly how much powdered sugar I used, but I used way more
than this recipe calls for. A keeper recipe for me!
I had never even heard of banana icing before, but decided to do a
search for a frosting to put on the chocolate banana muffins that I
made. This frosting turned out better that I expected, both in
appearance as well as taste. I should have made a double batch - one
to frost the muffins, and one to eat with a spoon from the bowl. This
frosting is delicious and would go so well on many cakes, muffins,
and cupcakes. I will definitely keep this one handy.
I made this recipe exactly and it is wonderful. Great banana flavor.
I ran low because I made two batches of cupcakes and had no more
bananas, I added some Banana Cream Pie flavored yogurt and more
powdered sugar and that tasted great too. Will use this one again.
Wonderful recipe. Great flavor, not overly sweet or banana-y. Added
nutmeg, allspice and cinnamon. Will be saving this one!!
This icing was amazing! I made two batches-- one of just banana and
added some yellow colour to make it more fun. I also used green
bananas which gave it a nice fresh taste! The second I blended in two
fresh strawberries along with the bananas. Strawberry banana icing! YUM!
made for top of banana cake V. very good, except wait to frosten
until cake and icing have cooled. ended up with puddles around the
edges and center, but it was a nice consistency the next day.
After mixing all the ingredients the frosting was a bit gooey. I gave
a splash of milk and mixed a lil longer, it fluffed right up. It now
reminds me of a banana flavored coolwhip. Thanks!
I thought this recipe was great. I followed it as written and it
tasted wonderful. I paired it with the Banana Cake I from this site
and it was delicious. I'd never put a banana in frosting before and I
really enjoyed the flavor - so did all my guests.
Easy and wonderful- my husband's new favorite!
Attempted to make twice...the first time I followed the directions as
written, mixing everything but the powdered sugar all at once...DON'T
DO THIS! The banana puree and lemon juice will NOT cream with the
butter properly. Instead, cream the butter on its own, then add the
powdered sugar in small batches. Alternate adding sugar and banana
puree until it's fluffy and creamy. It has a nice banana flavor and
thick texture.
his frosting made my Banana Oatmeal cookies out of this world. When I
made the cookies (also from this site, recipe by Yvonne Miller) they
seemed a bit on the dry side, but tasty, so I thought icing
[CAKE-RECIPE] guava cake
* Exported from MasterCook *
GUAVA CAKE (nectar fresh) - allrecipes
Recipe By :
Serving Size : 14Preparation Time :0:00
Categories: !!9x13 Cakes - Fruit
Cakes - Yellow/White
Amount Measure Ingredient -- Preparation Method
2 cups white sugar
1cup butter
4 eggs
1cup guava pulp
1/2 cup guava nectar
3 cups cake flour
1 teaspoon ground nutmeg
1 1/4 teaspoons baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
Original Recipe Yield 1 -13x9 inch cake
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one
13x9 inch pan.
Sift together flour, nutmeg, soda, cinnamon, and cloves.
In another bowl, mix together guava pulp and juice.
In another bowl, cream together butter and sugar. Add eggs, one at a
time. Add flour mixture and guava mixture alternately to creamed
mixture. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30-35 minutes.
Servings Per Recipe: 14
COMMENTS
I live in Africa and its guava season. Didnt know what to do with my
ripe guavas so I googled guava recipes and it brought me to your
site. The cake came out fluffy, sweet and guavalicious, I put a drop
of lemon essence to add flavour. Im gonna ask my neighbour if I can
use some of his guavas to make another cake tomorrow!
It was pretty good. If you are using fresh guava, make sure you get
all the seeds out. It's annoying to bite into a seed. I made some
frosting with guava nectar because the cake doesn't taste much like guava.
A must try recipe...I made it using pink guava pulp that gave it a
good flavor and colour...
This cake was great! My guavas were not bursting ripe so they didn't
have as much flavor and as a result the guava flavor was really
light. It tasted very nutmeggy and clovey. I made a cream cheese
guava icing that everyone else said they tasted the guava in, but not
so much the cake. However it tasted yum!
We have a guava tree in my backyard, and this was a delicious recipe
that my whole family loved! I will use it again.
Really a lovely cake. I had so many compliments. I would suggest
being very careful when getting the guava pulp--the seeds would make
an uncomfortable finding in your cake! Overall, this was more like a
spice cake; very moist, but I don't know if many people could have
figured out it was guava without my saying so. That said, everyone
liked it and I was asked for the recipe by three people. Just as a
note, I used freshly grated nutmeg and put some guava nectar in the
frosting. I will definitely make this cake again.
This cake was so good! I used canned guava paste in place of fresh
guavas. It turned out like a bread more than a cake. Will make again.
born and raised in Hawaii, i am addicted to guava cake. i gave this
recipe to a friend in Hawaii, it is so easy to make because guava's
grow on every corner of the streets on the Big Island. it was a hit!,
it was different than the original Hawaiian Guava Cake, the
original is Pink and very fluffy, almost like an Angel Food Cake
tecture. But, this was delicious as well...
It came out absolutely perfect! If you increase the guava paste by
1/4 cup and the baking soda by 1/4 tsp it will be super moist.
My mother and I made this guava cake recently in Hawaii, where you'll
find that most guava cakes are light and spongey, with a natural
tinge of guava-pink. This particular recipe yielded a moist, sweet,
orange-colored cake that was almost like banana bread. This cake was
especially good the next morning for breakfast, sliced like bread and
slathered with a bit of butter. Few people, even in Hawaii, are
likely to find fresh guavas, however. Try guava paste from specialty
food stores. Enjoy! Aloha!
Description:
This is a unique old recipe using fresh guavas.
Source:
http://allrecipes.com//Recipe/guava-cake/Detail.aspx;
S(Formatted for Mastercook):
by Deirdre Dee (zosha) 4-11
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 223 Calories; 15g Fat (59.9%
calories from fat); 4g Protein; 18g Carbohydrate; trace Dietary
Fiber; 96mg Cholesterol; 267mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit, but you don't have to
offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] upside down german chocolate cake
* Exported from MasterCook *
Upside-Down German Chocolate Cake - TOH
Recipe By :Taste of Home Magazine
Serving Size : 9 Preparation Time :0:00
Categories: !! BlueRibbon Cakes - Sheet
Amount Measure Ingredient -- Preparation Method
1/2 cup packed brown sugar
1/4 cup butter -- cubed
2/3 cup pecan halves
2/3 cup flaked coconut
1/4 cup evaporated milk
CAKE:
1/3 cup butter -- softened
1cup sugar
1package German sweet chocolate -- (4 ounces) melted
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup buttermilk
Whipped topping -- optional
SERVINGS: 9
TIME: Prep: 15 min. Bake: 40 min.
In a saucepan over low heat, cook and stir brown
sugar and butter until sugar is dissolved and
butter is melted. Spread into a greased 9-in.
square baking pan. Sprinkle with pecans and
coconut. Drizzle with evaporated milk; set aside.
In a large bowl, cream butter and sugar until
light and fluffy. Beat in the chocolate, eggs and
vanilla. Combine the dry ingredients; gradually
add to the creamed mixture alternately with
buttermilk, beating well after each addition. Pour over topping.
Bake at 350° for 40-45 minutes or until a
toothpick inserted near the center comes out
clean. Cool for 5 minutes before inverting onto a
serving plate. Serve with whipped topping if desired. Yield: 9 servings.
Nutrition Facts One serving: (1 piece)
Calories: 494 * Fat: 25 g * Saturated Fat: 13 g
Cholesterol: 82 mg * Sodium: 409 mg * Carbohydrate: 64 g
Fiber: 2 g * Protein: 7 g
Description:
This simple recipe yields a delectable German
chocolate cake that folks will flip over! The
tempting coconut and pecan frosting bakes under
the batter and ends up on top when you turn the cake out of the pan.
Source:
http://www.tasteofhome.com/recipes/Upside-Down-German-Chocolate-Cake;
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 402
Calories; 19g Fat (42.5% calories from fat); 5g
Protein; 53g Carbohydrate; 1g Dietary Fiber; 82mg
Cholesterol; 387mg Sodium. Exchanges: 1
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2
Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit,
but you don't have to offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] brownie cake w/chocolate buttercream
* Exported from MasterCook *
Brownie Cake With Chocolate Buttercream
Recipe By :Renny Darling
Serving Size : 35Preparation Time :0:00
Categories: Cinco De Mayo
Amount Measure Ingredient -- Preparation Method
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 cup butter -- (1 stick)
1cup water
1/3 cup unsweetened cocoa
1/2 cup sour cream
2 eggs
2 teaspoons vanilla
1cup chopped walnuts
CHOCOLATE BUTTERCREAM FROSTING:
1cup butter (2 sticks) -- softened
4tablespoons unsweetened sifted cocoa
3/4 cup sifted powdered sugar
1 teaspoon vanilla
This very simple cake is extremely moist and
chocolaty. You will enjoy the fact that it
assembles easily and can be frozen, This is a
cake-like brownie, not the dense chocolate fudge
kind. Cake can be prepared 1 day earlier and stored in the refrigerator.
Place flour, sugar and baking soda in large bowl
of mixer. In a saucepan, heat together butter,
water and cocoa to boiling point. Pour butter
mixture into bowl with flour mixture and beat for
1 minute or until blended. Beat in sour cream,
eggs and vanilla until blended. Stir in nuts.
Pour batter into a lightly greased 10x15-inch
jelly-roll pan. Bake in a 350° oven for 20
minutes or until a cake tester, inserted in
center, comes out clean. Do not overbake. Frost
with Chocolate Buttercream Frosting when cool and
cut into 2-inch squares. Yields 35 2-inch cookies.
Chocolate Buttercream Frosting: Beat butter until
creamy. Beat in remaining ingredients until blended.
Source:
Happy Holidays Great Celebrations
S(ISBN):
0-939440-34-X
Copyright:
1994, by Renny Darling
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 139
Calories; 6g Fat (36.7% calories from fat); 2g
Protein; 20g Carbohydrate; 1g Dietary Fiber; 21mg
Cholesterol; 69mg Sodium. Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit,
but you don't have to offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] bake a prize winning cake
* Exported from MasterCook *
Bake A Prize Winning Cake - WinningStateFairCakes
Recipe By :Gold Medal
Serving Size : 0 Preparation Time :0:00
Categories: information
Amount Measure Ingredient -- Preparation Method
A prizewinning cake is very contestant's dream. When you
bake a cake, you want it to look great and taste wonderful. Using
high-quality ingredients is part of the secret. Look at how butter,
margarine, shortening spread affect the color and texture of a
baked cake -- you be the judge! We hope you create winning
memories in your next baking contest.
Cake baked with butter:
Butter is rich thick
High volume, deep golden brown crust.
Fine texture.
Rich buttery flour.
Cake baked with margarine
Batter is thin
Flat cake with place golden crust
Coarse texture.
Cake baked with shortening
Batter is thick.
High volume, deep golden brown crust.
Very fine texture.
Cake baked with spread.
Batter is thin.
Flat cake with wet ring on crust.
Wet, touch cake
Spreads contain water which replaces part of the fat.
Source:
Gold Medal Winning State Fair Cakes
S(formatted for MasterCook):
by Deirdre Dee (zosha)
Copyright:
General Mills * Minneapolis MN * 2001
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber;
0mg Cholesterol; 0mg Sodium. Exchanges: .
Nutr. Assoc. :
You can't prevent Trouble from coming to visit, but you don't have to
offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] bake shop cinnamon rolls
* Exported from MasterCook *
Bake Shop Cinnamon Rolls - FavoriteRecipes
Recipe By :Kathleen Kelly
Serving Size : 12Preparation Time :0:00
Categories: ! Breads!! BlueRibbon
Breads - Yeast
Amount Measure Ingredient -- Preparation Method
4 cups all purpose flour -- approximately
1pkg dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup butter
salt
1 large egg
CINNAMON FILLING
3 TBSP sugar
3 TBSP light brown sugar
1 1/2 TBSP cinnamon
2 TBSP red cinnamon candies -- finely chopped or crushed
1tsp flour
4 TBSP butter -- melted
3 TBSP butter -- cold
GLAZE
1cup powdered sugar
1/2 tsp vanilla
half half
In large bowl mix 1 1/2 cups flour with yeast. Heat milk, sugar,
butter salt in small saucepan just until warm, 115 to `120
degrees. Stir constantly until butter almost melts. Add to yeast
mixture; add egg. Beat at low speed of mixer 1 minute, scraping
bowl. Beat 3 minutes at high speed. By hand stir in enough
remaining flour to make a soft dough. Turn out onto lightly floured
surface knead until smooth elastic, about 8 minutes. Shape into
ball. Place in lightly greased bowl; turn once to grease
surface. Cover let rise in warm place until double, about 1-1/2 to 2
hours. Punch down, turn out on floured surface. Cover; let rest 10
minutes. For filling mix sugars, cinnamon, chopped candies
flour. Brush two 9 cake pans with 1 TBSP each melted butter. Roll
dough on lightly floured surface to a thin rectangle that is about
12x20 inches. Brush dough generously with remaining melted
butter. Sprinkle with cinnamon mixture. Slice cold butter into 12
pats. Place pats of butter at 1 intervals along one 12 side of the
dough. The idea is to have a pat of butter in the center of each
cinnamon roll. Roll up jelly-roll fashion, starting at 12 side
containing butter. You should create a fat log 12 long. Cut rolls
at 1 intervals. Using the following method: Place a piece of
thread under the rolled dough pull up around sides; crisscross
thread at top, then pull quickly. (Using the thread to cut the dough
eliminates applying pressure with a knife, which would squash the
rolls). Put rolls, cut sides up, in buttered pans. Drizzle any
remaining melted butter over all, Let rise, covered in warm place 20
minutes. Heat oven to 375 degrees. Bake rolls until puffed golden
brown, 20-25 minutes. Cool in pans 10 minutes. For glaze mix sugar,
vanilla enough half half to make medium-thick glaze. Remove
rolls from pans drizzle with glaze. Serve warm. Makes 12 large rolls.
These rolls are out of this world. They taste just like the rolls
sold in a popular chain of cinnamon roll shops. I have never had a
failure with this recipe.
Description:
Verdel Krug * La Crosse KS 1990
Source:
Favorite Recipes: 35 Years of Kansas Prizewinners from the Wichita Eagle
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
Copyright:
Beacon Publishing * Wichita KS 67201-0820 ISBN 1-880653-20-X
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 204 Calories; 12g Fat (51.1%
calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber;
50mg Cholesterol; 127mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit, but you don't have to
offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] pearadise torte
* Exported from MasterCook *
PEARADISE TORTE
Recipe By :1988 Pillsbury Bakeoff
Serving Size : 1 Preparation Time :0:00
Categories: Cakes, Layer
Amount Measure Ingredient -- Preparation Method
7 pkg. Yellow cake
3/4 cup water
1/4 cup orange juice
1/2 cup margarine or butter -- softened
2tablespoons honey
1 tablespoon grated orange peel
3 eggs
2tablespoons cornstarch
1cup reserved canned pear liquid
1/4 cup orange juice
1/4 cup honey
1 teaspoon grated orange peel
1 egg yolk -- slightly beaten
1cup toasted coconut
+ cup chopped pecans or walnuts
1cup finely chopped canned pears
1 tablespoon margarine or butter -- softened
2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
Heat oven to 350F. Grease and flour two 9 or 8-inch round cake pans.
In large howl, combine all cake ingredients (items 1-7) at low speed
until moistened; beat 2 minutes at highest speed. Pour into prepared
pans. Bake at 350F. for 25 to 35 minutes or until toothpick inserted
in center comes out clean. Cool in pan 15 minutes; remove from pans.
Cool completely. In medium saucepan, combine cornstarch, reserved
pear liquid, + cup orange juice, + cup honey and 1 teaspoon grated
orange peel. Bring to a boil over medium heat, stirring constantly;
cook and stir 1 minute. Remove from heat. Blend small amount of hot
mixture into egg yolk. Return egg mixture to saucepan, blending
well. Cook just until mixture starts to bubble, stirring constantly.
Remove from heat; stir in coconut, pecans, pears and margarine. Cool
completely.
Frosting, items 18-21 In large howl, beat cream until slightly
thickened. Blend in powdered sugar and vanilla; beat until firm peaks
form (do not overheat). Slice each cake layer in half to make 4
layers. Place I layer on serving plate; spread with 1 cup frosting.
Top with second layer; spread with half of pear filling. Repeat
layers, ending with pear filling, spreading pear filling to within 1
inch of edge on top layer. Frost top edge and sides of cake with
remaining frosting. Refrigerate at least 2 hours before serving.
Store in refrigerator. 16 servings.
HINTS: *If canned pears do not yield 1 cup - liquid, add water to
liquid to make 1 cup.
To toast coconut, bake at 35ODF.
in shallow pan for 4 to 6 minutes, stirring occasionally, until light
golden brown.
Pillsbury Bake off 1988
Finalist
Marie Balheiser
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4050 Calories; 336g Fat (72.6%
calories from fat); 38g Protein; 247g Carbohydrate; 1g Dietary Fiber;
1781mg Cholesterol; 1492mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2
Lean Meat; 3 1/2 Fruit; 1 1/2 Non-Fat Milk; 65 Fat; 11 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit, but you don't have to
offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] cranberry apricot upside down cake c/p
* Exported from MasterCook *
Cranberry Apricot Upside-Down Cake
Recipe By :125 Best Vegetarian Slow Cooker Recipes, Judith Finlayson
Serving Size : 6 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
1/4 cup melted butter
1/2 cup packed brown sugar
1/4 cup finely chopped walnuts or pecans
1 1/2 cups cranberries -- thawed if frozen
3/4 cup chopped dried apricots
---
CAKE
1 1/4 cups all-purpose flour
2tsp baking powder
1/4 tsp salt
1/4 cup butter -- softened
3/4 cup granulated sugar
1 egg
1tsp vanilla
1/2 cup milk
SERVES 6
Keep cranberries in the freezer and dried apricots in the cupboard
and you can make this delicious cake year-round from pantry
ingredients. Serve with whipped cream or vanilla ice cream.
Tip
To prevent accumulated moisture from dripping on the cake batter,
place two clean tea towels, each folded in half (so you will have
four layers), across the top of the slow cooker stoneware before
covering.The towels will absorb the moisture generated during cooking.
1. In a small bowl, combine butter, brown sugar and walnuts. Spread
over bottom of prepared slow cooker stoneware. Arrange cranberries
and apricots on top.
2. Cake: In a bowl, mix together flour, baking powder and salt. In a
mixing bowl, using an electric mixer if desired, cream butter and
sugar until light and fluffy. Beat in egg and vanilla until
incorporated. Add flour mixture alternately with milk, beating well
after each addition. Pour mixture over fruit.
3. Place tea towels over top of stoneware (see Tip, left). Cover and
cook on High for 2 1/2 hours or until a toothpick inserted in center
of cake comes out clean.
4. When ready to serve, slice and invert on plate.Top with vanilla ice cream.
Copyright 2004 Judith Finlayson
ISBN: 0778801047
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 474 Calories; 17g Fat (31.9%
calories from fat); 5g Protein; 77g Carbohydrate; 3g Dietary Fiber;
79mg Cholesterol; 439mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 3 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit, but you don't have to
offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] debbie fields white chocolate layer cake
* Exported from MasterCook *
Debbie Field's White Chocolate Layer Cake
Recipe By :Debbi Fields
Serving Size : 8 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
-CAKE-
3 c All-purpose flour
1 t Baking powder
1/4 t Baking soda
1/2 t Salt
16ts Unsalted butter -- softened,
- plus one teaspoon for
- buttering the pan
2 c Sugar -- plus 2 tablespoons
- for sugaring the pan
1 1/2 ts Pure vanilla extract
1/2 t Pure almond extract
5 lg Eggs -- at room temperature
4 oz White chocolate -- melted and
- still warm
1 c Sour cream
4 oz White chocolate chunks or
- chips
-WHITE CHOCOLATE GANACHE-
8 oz White chocolate -- coarsely
- chopped
1/2 c Heavy cream
4 oz Semisweet chocolate -- melted
- and still warm
1. Preheat oven to 350 degrees F, Butter and sugar bundt pan.
2. In a bowl, sift together the flour, baking powder, baking soda, and
salt.
3. Put the butter and sugar in a bowl and cream together using the electric
mixer on medium speed until light and fluffy. Add the vanilla and almond
extracts and eggs, 1 at a time, beating for 20 seconds after each addition.
Slowly beat in the melted chocolate. Scrape down the bowl.
4. Add the flour mixture to the butter mixture in thirds, alternating with
the sour cream. Beat for 45 seconds after each addition. Place the batter
in the prepared pan in 3 layers, separating each layer with chocolate
chunks or chips.
5. Bake for 44 to 60 minutes. The top will be brown, and a cake tester
inserted in the center will come out with a few crumbs on it. Remove the
cake to a wire rack to cool for 15 minutes, then invert it onto the wire
rack and let cool to room temperature.
Make the ganache:
6. In a ceramic or glass bowl covered with plastic wrap, heat the white
chocolate with the heavy cream on High in a microwave oven for 30-second
internals, stirring after each interval, until smooth. Let the ganache cool
for about 10 minutes, ten drizzle it over the cake in a decorative pattern.
7. Pour the melted semisweet chocolate into the squeeze bottle and squeeze
it over the white chocolate in a decorative pattern.
8. Transfer the cake to a serving plate.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 874 Calories; 42g Fat (41.0%
calories from fat); 12g Protein; 122g Carbohydrate; 4g Dietary Fiber;
186mg Cholesterol; 309mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2
Lean Meat; 0 Non-Fat Milk; 8 Fat; 5 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit, but you don't have to
offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] dark chocolate frosting
* Exported from MasterCook *
Dark Chocolate Frosting - IL SF
Recipe By :Deirdre Dee
Serving Size : 0 Preparation Time :0:00
Categories: !! BlueRibbon Cakes - Frosting/Icing/Filling
Amount Measure Ingredient -- Preparation Method
1 2/3 c powdered sugar
3/4 c unsweetened cocoa powder
6 TBSP butter -- softened
4 TBSP milk -- (4 to 5)
1tsp vanilla extract
1 TBSP light corn syrup.
In a small bowl, combine powdered sugar and cocoa powder. Cream buter and
1/2c cocoa misture in small mixer bowl. Add remaining cocoa mixture, milk,
vanilla and corn syrup. Beat to spreading consistency. Spread frosting
between cake layers. Spread frosting on entire cake. Garnish as desired.
Description:
This was a Grand Champion Winner. Will frost fill a 2-layer cake
S(formatted by Deirdre Dee):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1585 Calories; 80g Fat (41.5%
calories from fat); 15g Protein; 238g Carbohydrate; 21g Dietary
Fiber; 195mg Cholesterol; 748mg Sodium. Exchanges: 2 1/2
Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 15 1/2 Fat; 13 1/2 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
You can't prevent Trouble from coming to visit, but you don't have to
offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] happy endings plum cake
* Exported from MasterCook *
Happy Endings Plum Cake
Recipe By :Diane Mott Davidson. The Cereal Murders
Serving Size : 16Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
1cup unsalted butter
3/4 cup granulated sugar
3/4 cup dark brown sugar -- firmly packed
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
16ounces plums
powdered sugar
*High altitude note: add 2 tablespoons flour; subtract 1/2 teaspoon baking
powder.
**Canned plums note: syrup packed, well drained, the syrup reserved and the
plums chopped.
Set oven temp to 400F. Butter a 9- by 13-inch pan.
In a large mixing bowl, beat the butter until creamy and light, then
gradually add the sugars, beating until creamy and smooth. Beat in the
eggs, then the vanilla. Sift the flour, baking powder, baking soda, salt,
and cinnamon together. Stir the dry ingredients into the butter mixture,
alternating with 1/2 cup reserved syrup, beginning and ending with dry
ingredients. Stir in the plums. Pour the batter into prepared pan. Bake for
25 to 30 minutes or until a toothpick inserted in the center of the cake
comes out clean. Turn the cake out onto a rack and allow it to cook, then
dust with confectioners sugar. Serves 12 to 16.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 274 Calories; 12g Fat (40.4%
calories from fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber;
58mg Cholesterol; 221mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : A Goldy Bear mystery set in Aspen, Colorado.
Cook! You'll feel better.=20
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit, but you don't have to
offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] coffee cardamon cake
* Exported from MasterCook *
COFFEE CARDAMON CAKE
Recipe By :Deirdre Dee
Serving Size : 0 Preparation Time :0:00
Categories: !! Church Baking!! TNT
!!9x13 Cakes - Bundt/Tube
Cakes - Cake Mix Fix Up
Amount Measure Ingredient -- Preparation Method
vegetable spray -- misting the pan
flour -- dusting the pan
1package plain yellow cake mix -- no pudding
1 cp sour cream
1/3cp vegetable oil
1/4cp boiling water
3Tablespoons instant coffee crystals -- mixed in with the
boiling water
1/4cp sugar
4 large eggs
1 teaspoon vanilla -- or cinnamon extract
1 Tablespoon ground cardamom
Place rack in the center of the oven prehaat to 350 F. Lightly
mist a 10 tube pan with vegetable oil spray then dust with
flour. Shake out the excess flour then set aside.
Place the cake mix, sour cream, oil, water, sugar, eggs vanilla in
a large mixing bowl. Blend with an electric mixer on low speed for 1
minute. Stop scrape down the sides of the bowl. Increase to
medium beat 2 minutes, scraping down when needed. the batter
should look thick smooth. Pour batter into the prepared pan,
smoothing it out.
Bake cake until it is golden brown springs back when lightly
touched with your finger 50-55 minutes. Remove from pan let cool
for 20 minutes invert on plate.
Cool completely before frosting.
Store cake,unfrosted, covered in aluminum foil at room temperature
for up to 4 days or in the icebox for up to 1 week.
Frost with cream cheese glaze: 4 oz cream cheese, powdered sugar, 1
tsp ground cardamon, some coffee added to make a glaze.
S(Formatted for Mastercook):
Deirdre Dee (zosha) 6-11
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1655 Calories; 141g Fat (76.1%
calories from fat); 33g Protein; 67g Carbohydrate; 2g Dietary Fiber;
950mg Cholesterol; 406mg Sodium. Exchanges: 1/2 Grain(Starch); 3
Lean Meat; 1/2 Non-Fat Milk; 26 Fat; 3 1/2 Other Carbohydrates.
NOTES : Add a 6 oz-8 oz pkg of toffee bits as well, very good.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit, but you don't have to
offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] burnt sugar cake
* Exported from MasterCook *
BURNT SUGAR CAKE BETTER HOMES
Recipe By :Copyright Meredith Corporation
Serving Size : 0 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup packed brown sugar
1 1/4 cups hot water
1/4 cup shortening
1/4 cup margarine or butter
1 1/2 cups sugar
3 eggs
1 recipe Caramel Frosting
Pecan halves (optional)
Chopped pecans (optional)
Grease and lightly flour two 8 x 1 1/2-inch or 9 x 1 1/2-inch round
baking pans. Set aside.
In a medium mixing bowl combine flour, baking powder, and salt. Set
mixture aside.
In an 8-inch skillet heat brown sugar over medium heat about 5 minutes
or till sugar melts and turns deep golden brown, stirring constantly.
Remove from heat.
Stir in 1/4 cup of the hot water. Return to heat and continue stirring
about 2 minutes or till mixture is free of lumps. Stir in remaining
water; set aside.
In a large mixer bowl beat shortening and margarine or butter with an
electric mixer on medium speed for 30 seconds or till softened. Add
sugar and beat till well combined. Add eggs, one at a time, beating
well after each addition. Add the flour mixture and brown sugar
mixture alternately to beaten mixture, beating on low speed after each
addition just till combined. Divide and spread evenly in prepared
pans.
Bake in a 350 degree oven for 25 to 30 minutes or till a toothpick
inserted in center comes out clean. Cool for 10 minutes on wire racks.
Remove cake from pans. Cool completely. Frost with Caramel Frosting.
Press pecan halves around bottom edge of cake. Sprinkle a ring of
chopped pecans on top of cake. Makes 12 servings.
Caramel Frosting: In a medium saucepan melt 1/2 cup margarine or
butter; stir in 1 cup packed brown sugar. Cook and stir till bubbly.
Remove from heat. Add 1/4 cup milk; beat vigorously till smooth. By
hand, beat in 3 1/2 cups sifted powdered sugar till frosting is of
spreading consistency. Quickly frost the cake.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3592 Calories; 115g Fat (28.6%
calories from fat); 52g Protein; 595g Carbohydrate; 8g Dietary Fiber;
760mg Cholesterol; 2759mg Sodium. Exchanges: 15 1/2 Grain(Starch); 2
1/2 Lean Meat; 20 1/2 Fat; 24 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit, but you don't have to
offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] sunday spice cake
* Exported from MasterCook *
SUNDAY SPICE CAKE - TX SF 1981
Recipe By :Elizabeth Peabody, Editor
Serving Size : 0 Preparation Time :0:00
Categories: !! BlueRibbon !! Cakes
Cakes - Layer
Amount Measure Ingredient -- Preparation Method
2 1/2 cups cake flour
1 1/4 cups sugar
1tsp salt
1tsp cinnamon
1/2 tsp cloves
2/3 cup milk
1/2 tsp nutmeg
1/2 tsp allspice
2/3 cup shortening
1 /3 cup molasses
2 1/2tsp baking powder
1 `/2 tsp baking soda
3 ggs -- ¥
1/2 cup milk
LEMON FILLING
3/4 cup sugar
2 TBSP cornstarch
3/8 tsp salt
1 TBSP lemon rind -- grated
1/2 cup lemon juice
1/2 cup water
1 egg -- beaten
1 TBSP butter
MARSHMALLOW FROSTING
2 1/2 cups sugar
1cup evaporated milk
1/2 cup butter
7 oz marshmallow creme -- (1 jar)
Combine flour, sugar, salt, cinnamon, cloves,
milk, nutmeg, allspice shortening molasses in
bowl beat at medium speed for 2 minutes. Stir
in baking powder baking soda. Add eggs
milk. Beat for 2 minutes. Pour into 3 greased
floured 8 tins. Bake at 375 degrees for about
35 minutes. Cool in tins for 15 minutes. Turn out onto racks to cool.
FILLING: On top of double boiler mix dry
ingredients well. Add remaining
ingredients. Cook over boiling water, stirring
constantly until thickened. Cool spread between layers of cake.
FROSTING: Combine sugar, milk butter in medium
saucepan. Cook over medium heat stir until
mixture reaches soft ball stage. Remove from
heat stir in marshmallow creme. Beat with
wooden spoon until mixture is of spreading consistency.
Description:
Monette Carr
Source:
State Fair of Texas Prize Winning Recipes: 1981
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
Copyright:
State Fair of TX (1981) * 28010 * 214-585-9011
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 7299
Calories; 277g Fat (33.4% calories from fat); 57g
Protein; 1183g Carbohydrate; 5g Dietary Fiber;
604mg Cholesterol; 5705mg Sodium. Exchanges: 16
Grain(Starch); 1 Lean Meat; 1 Fruit; 3 Non-Fat
Milk; 54 Fat; 60 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit,
but you don't have to offer it a chair.
Deirdre Dee (zosha)
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[CAKE-RECIPE] apricot coconut coffee cake
* Exported from MasterCook *
Apricot Coconut Coffee Cake - TOH
Recipe By :Contest winning recipe from Taste of Home
Serving Size : 14Preparation Time :0:00
Categories: !! BlueRibbon Bread, Yeast
Breakfast
Amount Measure Ingredient -- Preparation Method
1package cream cheese -- (8 ounces) softened
1/2 cup butter -- softened
1 1/4 cups sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1can apricot filling -- (12 ounces)
TOPPING:
1/3 cup butter -- softened
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
2 cups flaked coconut
One of the senior members of our church brought
this fruity treat to a Saturday morning wedding
shower, and it was a big hit. I've made it
several times since then and often get requests
for the recipe. -Rita Hatfield, Cisco, Illinois
SERVINGS 12-15
PREP 15 min.
COOK 35 min.
In a large mixing bowl, beat the cream cheese,
butter and sugar until fluffy. Add eggs, one at a
time, beating well after each addition. Add milk
and vanilla; mix well. Combine the flour, baking
powder, baking soda and salt; add to creamed
mixture. Beat just until moistened.
Spread half of the batter into a greased
13-in. x 9-in. x 2-in. baking dish. carefully
spread apricot filling over batter; spread
remaining batter over the top. Bake at 350° for
35-40 minutes or until golden brown.
In a mixing bowl, cream butter, brown sugar
and cinnamon. Stir in coconut. Spoon over the
cake. Broil 4 in. from the heat for 1-2 minutes
or until golden brown. Cool on a wire rack. Yield: 12-15 servings.
Source:
http://recipes.tasteofhome.com/eRMS/secure/recp.aspx?recid=19950;
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 343
Calories; 18g Fat (46.0% calories from fat); 4g
Protein; 43g Carbohydrate; 1g Dietary Fiber; 79mg
Cholesterol; 295mg Sodium. Exchanges: 1
Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Ask not what your country can do for you, ask what you can do for yourself.
Deirdre Dee (zosha)
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[CAKE-RECIPE] whipping cream pound cake (Elvis' favorite)
Not only was it Elvis' favorite pound cake, it's mine as well. Been
making this for years, a fine textured cake. Makes a good cake for
those of you who do cake carving. I make this at Thanksgiving to
look like a turkey (with little marzipan potatoes carrots around
it)
* Exported from MasterCook *
WHIPPING CREAM POUND CAKE (AKA Elvis Presley's Favorite Cake)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: !! Church BakingCakes - Bundt/Tube
Cakes - Pound
Amount Measure Ingredient -- Preparation Method
3 cups sugar
1/2 pound butter -- softned
7 eggs -- room temperature
2 1/2 cups flour -- sifted twice
1/2 cup corn starch
1cup whipping cream -- 1/2 pint heavy cream
2Tablespoons vanilla extract*
Butter and flour a 10-inch tube pan. Thoroughly cream together sugar
and butter. Add eggs one at a time, beating well after each addition
(about 1 minute after each). Add vanilla whipping cream corn
starch. Beat for several minutes. Add half of flour gently fold
into batter. When flour is incorporated, add remaining flour
again, gently fold into batter. Pour batter into prepared pan. Set
in COLD oven and turn heat to 350 degrees. Bake 60 to 70 minutes,
until a sharp knife inserted in cake comes out clean. Cool in pan 5
minutes. Remove from pan and cool thoroughly.
*Or use 1 TBSP vanilla 1 TBSP a blend of other flavors such as
lemon, almond, orange, brandy, rum, coconut, coffee, etc.
If you have a habit of dropping your cakes on the counter to take air
bubbles out of the batter DON'T -- that will deflate the cake.
A very fine grained but lighter than usual pound cake. I put a pan
of water in the bottom of the oven to keep cakes moist, this
increases baking time by about 10-15 minutes if you choose to do
this. (I would encourage it)
Makes a very nice basic cake. In the summer I serve this with
sweetened pureed strawberries, in the winter with Chocolate Cream
Cheese Frosting -- although the cake is rich only a sprinkling of
powdered sugar is all that is needed.
Source:
adapted from Buffolo Evening News
S(Formatted for Mastercook):
Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 5605 Calories; 222g Fat (35.2%
calories from fat); 78g Protein; 841g Carbohydrate; 9g Dietary Fiber;
1981mg Cholesterol; 2377mg Sodium. Exchanges: 15 1/2 Grain(Starch);
5 1/2 Lean Meat; 39 1/2 Fat; 40 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
Ask not what your country can do for you, ask what you can do for yourself.
Deirdre Dee (zosha)
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[CAKE-RECIPE] coffee cream cheese icing
* Exported from MasterCook *
COFFEE CREAM CHEESE ICING
Recipe By :Ceil Dyer
Serving Size : 0 Preparation Time :0:00
Categories: !! Church BakingCakes - Frosting/Icing/Filling
coffee
Amount Measure Ingredient -- Preparation Method
2Tablespoons instant coffee powder
2Tablespoons hot water
2Tablespoons kirsch liqueur -- OR 1/2 tsp lemon extract
plus enough water to make 2 TBSP
1/2 cup butter or oleo -- 1 stick butter room temperature
3 ounces cream cheese -- room temperature
3 cups powdered sugar
In a small bowl, combine instant coffee powder hot water. Stir
until coffee powder dissolves. Stir in liqueur or lemon
extract/water. Add butter or oleo cream cheese. Beat until
blended. Add powdered sugar a little at a time, beating until smooth
cream. Chill slightly to spreading consistency. makes enough to
frost one 9 layer cake
To make a glaze, thin with water, milk or coffee use only 2 cups sugar
Description:
Every cake you make should get this kind of special treatment!
Source:
Coffee Cookery
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
Copyright:
HP Books * POB 5367 * Tuscon AZ 85703 * IBSN 0-89586-010-4
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1723 Calories; 30g Fat (15.3%
calories from fat); 8g Protein; 365g Carbohydrate; 0g Dietary Fiber;
93mg Cholesterol; 260mg Sodium. Exchanges: 1 Lean Meat; 5 1/2 Fat;
24 1/2 Other Carbohydrates.
NOTES : originally titled Wilhem's Frosting
Nutr. Assoc. : 0 0 0 0 0 0
Ask not what your country can do for you, ask what you can do for yourself.
Deirdre Dee (zosha)
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[CAKE-RECIPE] fruit studded coffee cake
* Exported from MasterCook *
Fruit Studded Coffee Cake
Recipe By :Anne Egan
Serving Size : 16Preparation Time :0:00
Categories: Cakes
Amount Measure Ingredient -- Preparation Method
3 cups unbleached all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons grated orange peel
3/4 cup cold butter
1 1/2 cups sour cream
3 eggs -- slightly beaten
2tablespoons orange juice
1 teaspoon vanilla extract
3/4 cup mixed dried fruits -- (chopped)
2tablespoons confectioner's sugar (optional)
Preheat the oven to 350F. Grease and flour a 12-cup Bundt pan.
In a large bowl, combine the flour, granulated sugar, baking powder,
baking soda, salt, and orange peel. Using a pastry blender or two
knives, cut in the butter until the mixture resembles coarse crumbs.
Stir in the sour cream, eggs, orange juice, and vanilla extract. Mix
until well blended. Fold in the dried fruits.
Place in the prepared pan and bake for 1 hour, or until a wooden pick
inserted in the center comes out clean. Cool on a rack for 10
minutes. Invert onto the rack and cool completely. Dust with
confectioner's sugar (if using).
Makes 16 servings. Per serving: 318 calories, 5 g protein, 44 g
carbohydrates, 14 g fat, 73 mg cholesterol, 1 g fiber, 316 mg sodium
Source:
Cookies Brownies Muffins and More
Copyright:
2000 Rodale: Rodale's New Classics ISBN 1579542859
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 223 Calories; 14g Fat (55.5%
calories from fat); 2g Protein; 23g Carbohydrate; trace Dietary
Fiber; 73mg Cholesterol; 320mg Sodium. Exchanges: 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : The Quickest Breads and Cakes : Unlike the dense fruit cakes
of the holiday season, this light cake is loaded with freshly dried
fruits such as raisins, cranberries, and cherries.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 515 0
Ask not what your country can do for you, ask what you can do for yourself.
Deirdre Dee (zosha)
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[CAKE-RECIPE] carnation cupcakes
* Exported from MasterCook *
CARNATION CUPCAKES - CookingWithFlowers
Recipe By :Zack Hanle
Serving Size : 12Preparation Time :0:00
Categories: Carnations
Amount Measure Ingredient -- Preparation Method
1package prepared cupcake mix
1package white icing mix
3 dozen Dianthus carnation flowers -- red pink or striped
Use the very smallest cupcake pans, or foil baking cups,
and make three dozen tiny cupcakes. Cool and coat with
white icing mix. Wash and drain the carnation flowers.
Snip off at the heels (green and white bases) and place
one flower in the center of each little cake. Store in
refrigerator until serving time. A pretty tea accompani-
ment.
Serves 12 or more.
Description:
A pretty tea accompaniment.
Source:
Cooking With Flowers: Wherein An Age-Old Art Is Revived
S(scanned formatted):
by Deirdre Dee Cox (zosha)
Copyright:
Price/Stern./Sloan Publishers Inc. * 410 N. La Cienga Blvd. * LA
CA 90048 * 1971
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber;
0mg Cholesterol; 0mg Sodium. Exchanges: .
Nutr. Assoc. : 0 0 0
Ask not what your country can do for you, ask what you can do for yourself.
Deirdre Dee (zosha)
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[CAKE-RECIPE] lemon apopl hazelnut sauce
* Exported from MasterCook *
Lemon-Apple-Hazelnut Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories: Dundee HazelnutsSauces and Toppings
The Oregon Hazelnut Industry
Amount Measure Ingredient -- Preparation Method
3/4 cup sugar
3tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
1/2 cup lemon juice
1 20-ounce can apple pie filling
1/2 cup Oregon hazelnuts -- roasted and chopped
Mix together sugar, cornstarch and salt in a 1-quart glass bowl.
Gradually stir in the water. Microwave for 3 to 4 minutes or until
thick and clear. Stir a couple of times while cooking. Gradually add
the lemon juice and stir to blend. Add the pie filling and hazelnuts.
Spoon over gingerbread, pound cake, waffles, ice cream or use as pie filling.
Source:
Dundee Hazelnuts The Oregon Hazelnut Industry
S(Internet address):
http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/;
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 215 Calories; 6g Fat (22.1%
calories from fat); 1g Protein; 43g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 99mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 3677
Ask not what your country can do for you, ask what you can do for yourself.
Deirdre Dee (zosha)
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[CAKE-RECIPE] mojito mousse icebox cake
* Exported from MasterCook *
Carol Deptolla's Mojito Mousse Icebox Cake - MJS
Recipe By :Milwaukee Journal Sentinal Best Recipes of 2007
Serving Size : 11Preparation Time :0:00
Categories: !! BlueRibbon Cakes - Other
Amount Measure Ingredient -- Preparation Method
1 3/4 cups sugar (divided)
1cup cold water (divided)
4 cups packed fresh mint leaves
2 cups shortbread crumbs (about 8 ounces cookies -- crushed)
1/3 cup unsalted butter -- (5 1/3 tablespoons) melted
2tablespoons unflavored gelatin -- (two 1/4-ounce envelopes)
1/2 cup fresh lime juice (from about 2 large limes)
1/4 cup light rum
2tablespoons lime zest
1 1/2 cups whipping cream
Mint sprigs or candied lime peel for garnish
Makes 10 to 12 servings
First, make the mint syrup: Put 1 cup sugar and 1/2 cup water in medium
saucepan. Chop or tear mint leaves into coarse pieces and add to pan. Bring
mixture to a boil and let it cook briefly until sugar is dissolved.
Remove from heat and let stand an hour or so to steep. Pour through a
strainer into a small bowl, discarding leaves. (This can be done several
days in advance; refrigerate syrup.)
While syrup steeps, make crust: Preheat oven to 350 degrees. Butter bottom
and side of 9-inch springform pan.
In medium bowl, combine shortbread crumbs and melted butter. Pat evenly over
bottom of pan. Bake in preheated oven until golden and fragrant, about 10
minutes. Remove from oven; let cool completely on rack.
Now for the mousse: Put a large bowl and the beaters for an electric mixer
in the freezer to chill. Put remaining 1/2 cup cold water in a small bowl
and sprinkle gelatin over it; let it stand 4 or 5 minutes to soften. Put
lime juice, remaining 3/4 cup sugar and the 1/2 cup mint syrup in medium
saucepan over medium heat.
Stir and let it come to a boil, to dissolve sugar. Whisk in gelatin to
dissolve. Remove from heat, pour into large bowl, stir in rum and set aside..
In a larger bowl, empty three trays' worth of ice cubes and add some cold
water. Set the bowl with the hot gelatin mixture in the cold water bath and
let it stand, whisking mixture occasionally, until it's the consistency of
egg whites, about 10 minutes. Whisk in lime zest. Don't let mixture
solidify.
While gelatin chills, beat whipping cream until stiff peaks form. As soon as
gelatin is ready, stir in a large dollop of the whipped cream to lighten it,
then gently fold in remaining whipped cream.
Pour mousse into the springform pan, smoothing top. Refrigerate overnight to
let it firm up.
To serve, run a thin knife around pan to loosen cake from side, then release
and remove the ring.
Set cake on a serving plate and garnish with mint springs or candied lime
peel and cut into wedges. Serve cold.
Description:
Best Recipes of 2007 Milwaukee Journal Sentinal
Source:
Eagle Harbor Inn BB
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 184 Calories; 18g Fat (89.9%
calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber;
60mg Cholesterol; 20mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 3
1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Ask not what your country can do for you, ask what you can do for yourself.
Deirdre Dee (zosha)
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[CAKE-RECIPE] maple pumpkin cheesecake
* Exported from MasterCook *
Maple Pumpkin Cheesecake
Recipe By :
Serving Size : 0 Preparation Time :0:25
Categories:
Amount Measure Ingredient -- Preparation Method
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter -- melted
3 8 Oz Packages cream cheese -- softened
1 14 Oz Can Eagle® Brand Sweetened
Condensed Milk (not Evaporated Milk)
1 15 Oz Can pumpkin -- (2 cups)
3 eggs
1/4 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Maple Pecan Glaze -- (recipe below)
Whipped cream and pecan halves -- optional
Preheat oven to 325°. Combine graham cracker
crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
With mixer, beat cream cheese until fluffy.
Gradually beat in Eagle® Brand until smooth. Add
pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well.
Pour into prepared pan. Bake 1 1/4 hours or until
center appears nearly set when shaken. Cool 1
hour. Cover and chill at least 4 hours.
To serve, spoon some Maple Pecan Glaze over
cheesecake. Garnish with whipped cream and
pecans if desired. Pass remaining sauce. Store
leftovers covered in refrigerator.
Maple Pecan Glaze: In medium-sized
saucepan,combine 1 cup (1/2 pint) whipping cream
and 3/4 cup pure maple syrup; bring to a
boil. Boil rapidly 15 to 20 minutes or until
slightly thickened; stir occasionally. Stir in
1/2 cup chopped pecans. Cover and chill until served. Stir before serving.
Source:
Eagle Brand
Yield:
1 9-inch cheesecake
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3773
Calories; 310g Fat (72.6% calories from fat); 82g
Protein; 181g Carbohydrate; 7g Dietary Fiber;
1507mg Cholesterol; 4396mg Sodium. Exchanges: 7
Grain(Starch); 10 Lean Meat; 56 Fat; 3 1/2 Other Carbohydrates.
NOTES : *To use 13x9 inch baking pan, press crumb
mixture firmly on bottom of pan. Proceed as
above, except bake 50 to 60 minutes or until
center appears nearly set when shaken.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Ask not what your country can do for you, ask what you can do for yourself.
Deirdre Dee (zosha)
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[CAKE-RECIPE] banana cream layered cake
* Exported from MasterCook *
Banana Cream Layered Cake
Recipe By :Emeril Lagasse
Serving Size : 20Preparation Time :0:00
Categories: Banana Cakes
Desserts
Amount Measure Ingredient -- Preparation Method
=== for the pastry cream ===
15 large egg yolks
2 1/4 cups cornstarch
10 cups heavy cream
6 cups sugar
3 vanilla beans -- split and scraped
=== for the cake ===
1cup milk
8tablespoons butter -- plus
8 teaspoons butter
32eggs
8 cups sugar -- plus
8tablespoons sugar
4 cups flour
4 teaspoons baking powder
4 teaspoons salt
4 teaspoons vanilla
=== to finish ===
6 pounds bananas -- peeled, and
cut crosswise into 1/2 slices
10egg whites
1cup sugar
For the pastry: In a large mixing bowl, combine the egg yolks, 1 1/2
cups sugar, cornstarch and 4 cups of the heavy cream. Whisk to
blend. Set aside. Combine the remaining 6 cups of cream, 4 1/2 cups
of the sugar, and the vanilla in a large, heavy-bottomed saucepan
over medium heat. Whisk to dissolve the sugar and bring to a gentle
boil, about 10 minutes. Slowly add the egg yolk mixture, whisking
constantly until it thickens, about 5 minutes. Be forewarned: the
mixture will break, don't be alarmed. Pour the mixture into a large
bowl. Press a piece of plastic wrap over the surface of the pastry
cream to prevent a skin from forming. Let cool completely at room
temperature. When cooled, remove the vanilla bean and pour the
mixture into the bowl of an electric mixer with a wire whip. Beat at
medium speed to combine the mixture. If the mixture will not
combine, warm another cup of heavy cream and slowly add it to the
mixture. Whip until you have a thick and creamy custard. For the
cake: Preheat the oven to 350 degrees. In a small saucepan, heat 1
cup of the milk and 8 tablespoons of the butter together. Using an
electric mixer with a wire whip, combine the 32 eggs and 8 cups of
sugar together. Beat on medium-high speed for about 8 minutes, or
until the mixture is pale yellow, thick and has tripled in
volume. With the machine running, slowly add the heated milk. In a
mixing bowl, sift 4 cups flour, 4 teaspoons baking powder and 4
teaspoons salt together. Fold the flour mixture into the egg mixture
and mix thoroughly so that there are no lumps and the mixture is
smooth. Fold in the vanilla. Grease 4 (1/2-sheet) pans with 8
teaspoons of the butter. Sprinkle each with 2 tablespoons of
sugar. Pour the cake batter evenly into the pans and bake for about
25 minutes, or until the cakes spring back when touched. Cool for
about 2 minutes. Using a thin knife, loosen the edges of the cakes,
and then flip onto a wire rack. To assemble: Spread 1/2 cup of the
custard over one cake. Arrange 1/3 of the banana slices, crowding
them close together, over the custard. Place a second cake on top of
the bananas. Next, spread 2 cups of the custard over the
cake. Arrange another third of the banana slices over the
custard. Top with another cake. Spread another 2 cups of the
custard over the cake. Arrange the remaining third of bananas over
the custard. Top with the remaining cake. Cover with plastic wrap
and chill for at least 4 hours. To finish: Whip the egg whites and
sugar, in two batches, to stiff peaks. Remove the cake from the
refrigerator and discard the plastic wrap. Spread the whipped egg
whites evenly over the sides and top of the cake. Using a small
blowtorch, torch the sides and top of the cake evenly. Slice the
cake into individual servings. This recipe yields 20 to 25 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP06) - from the TV
FOOD NETWORK
S(Formatted for MC5):
12-06-1999 by Joe Comiskey - jcomis...@krypto.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1473 Calories; 63g Fat (37.8%
calories from fat); 20g Protein; 213g Carbohydrate; 3g Dietary Fiber;
680mg Cholesterol; 786mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2
Lean Meat; 1 1/2 Fruit; 1/2 Non-Fat Milk; 11 1/2 Fat; 10 1/2 Other
Carbohydrates.
NOTES : From the files of zosha: downloaded from kathys Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Ask not what your country can do for you, ask what you can do for yourself.
Deirdre Dee (zosha)
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[CAKE-RECIPE] brooklyn blackout cake
* Exported from MasterCook *
Brooklyn Blackout Cake
Recipe By :Bake and Freeze Desserts 1/97
Serving Size : 12Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
-cake-
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsweetened dutch process cocoa powder
2tablespoons water
2 ounces unsweetened chocolate
3/4 cup whole milk
2 sticks butter -- 8 oz, softened
2 cups sugar
4 large eggs -- separated
2 teaspoons vanilla
-chocolate filling-
1 tablespoon unsweetened dutch process cocoa pdr -- plus 2
1 1/2 cups hot water
3/4 cup sugar
1 ounce semisweet chocolate
2tablespoons cornstarch -- plus 1 teaspoon
2tablespoons cold water
1/2 teaspoon salt
2tablespoons butter -- in 2 pieces
1 teaspoon vanilla
-fudge topping-
12ounces semisweet chocolate
1 1/2 sticks butter -- 6 oz., softened
-cut in 12 pieces
1/2 cup lukewarm water -- see notes.
1 tablespoon light corn syrup
1 tablespoon vanilla
BAKE: 350° greased 9 baking pans (2) 25-35 mins.
PREPARE CHOCOLATE FILLING ONE DAY IN ADVANCE
FILLING:
Put the cocoa, hot water, sugar, and chocolate in
a medium saucepan and cook over low heat,
stirring often, until chocolate
dissolves. Dissolve the cornstarch in the cold
water, stirring to make a smooth paste. Add the
cornstarch mixture and the salt to the
saucepan. Bring to a boil over medium-high heat
and boil gently for 1 minute, stirring
constantly. Stir the mixture often where the
sides and the bottom of the pan meet. Remove
from heat and add butter vanilla, stirring
until the butter melts. Pour into a refrigerator
container and chill overnight. The filling will
thicken to the consistency of pastry cream or soft pudding.
CAKE:
Sift flour, baking powder, baking soda, and salt
together and set aside. Put the cocoa powder,
water, unsweetened chocolate, and milk in a
medium saucepan and cook over low heat, stirring
constantly, until the chocolate melts. Remove from heat and cool.
Put butter in mixer and mix on low speed until
smooth, about 15 seconds. Add sugar and beat on
medium speed for 2 mins. Scrape down sides of
bowl. Add egg yolks, beating well after each
addition. Scrape down sides of bowl. Add the
vanilla and beat for 2 more minutes at medium
speed. Scrape bowl. With the mixer on low
speed, add the cooled chocolate mixture, mixing
just until the chocolate is combined
thoroughly. Slowly add the flour mixture, mixing
just until the flour is incorporated and the
mixture looks smooth. Stop the mixer and scrape
the bowl again. Beat egg whites until soft
peaks. Use a rubber spatula to fold about 1/4 of
the beaten egg whites into chocolate
batter. Fold remaining egg whites into batter.
Pour the batter into prepared pans. Smooth the
top of the batter. Bake. Cool and remove from pans.
FROSTING:
Gently melt chocolate. Add butter pieces and
stir till melted completely. Measure out the
lukewarm water. Check for your fingertips that
the water temperature feels similar to the
chocolate temperature. Add water to the
chocolate all at once and gently whisk the
mixture until the frosting is smooth. Stir in
the corn syrup and vanilla. Cool the frosting at
room temperature (with an occasional chilling, if
necessary) for about 30 mins or till thickens slightly.
ASSEMBLE CAKE:
Split each cooled layer into 2 layers. Place one
bottom layer on a serving platter and cover with
1/2 of chilled filling, leaving a 1/4 plain edge
as filling may run slightly. Place another
bottom layer on top and cover with remaining
filling. Place one top layer on top. Using
fingers, crumble remaining cake layer into small
crumbs. If any filling has run over onto the
sides of cake, spread it out onto the sides of
the cake with a thin metal spatula. Cover the
top and sides of the cake with a thin layer of
the fudge frosting and refrigerate the cake for
15 mins to firm cake and filling. Spread
remaining frosting over the top and sides of
cake. Press cake crumbs around sides of cake and
then sprinkle on top. Use all of the crumbs to make a thick crumb coating.
Notes: The chocolate filling MUST be well
chilled. The chocolate frosting combines
lukewarm water with melted chocolate. It is
important for the chocolate mixture the water
to be a similar temperature. If is not necessary
[CAKE-RECIPE] 1943 applesauce cake
* Exported from MasterCook *
Applesauce Cake Circa 1943
Recipe By :Cooking Behind the Fence: Oak Ridge 1943 Club Cookbook
Serving Size : 10Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
1/2 cup vegetable shortening
1cup sugar
1/2 teaspoon cloves
1 teaspoon cinnamon
1 egg
1cup applesauce
2 cups all-purpose flour
2/3 cup raisins -- chopped
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup walnut meats -- chopped
Cream together shortening and sugar. Add egg; beat well. Sift
together flour, soda, salt, cloves, and cinnamon. Add alternately
with applesauce to creamed mixture. Add raisins and nutmeats. Pour
into 9-inch greased tube pan. Bake in moderate oven (350 degrees) for
1 hour. Let stand until cold. Remove cake from pan.
I have a book called Cooking Behind the Fence: Recipes and Recollections
from the Oak Ridge '43 Club. (c1992) It features recipes from the '40s
when Oak Ridge, TN was fenced and people had to have a security clearance to
get in.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 317 Calories; 11g Fat (31.0%
calories from fat); 4g Protein; 52g Carbohydrate; 2g Dietary Fiber;
21mg Cholesterol; 242mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1 Fruit; 2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] peanut butter swirl cake
* Exported from MasterCook *
Peanut Butter Swirl Cake
Recipe By :Cooking Light, December 1996, p.171
Serving Size : 16Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
Cooking spray
1 tablespoon all-purpose flour
1/2 cup reduced-calorie stick margarine -- softened
1 1/4 cups firmly packed brown sugar
1 teaspoon vanilla extract
3 large egg whites
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 cup unsweetened cocoa
1/4 cup reduced-fat creamy peanut butter
Preheat oven to 350º. Coat a 9-inch square baking pan with cooking spray;
dust with 1 tablespoon flour. Set aside. Cream margarine. Gradually add
sugar; beat at medium speed of a mixer until well-blended. Add vanilla, egg
whites, and egg; mix until blended. Combine 1 1/2 cups flour and baking
powder; with mixer at low speed, add dry ingredients to creamed mixture.
Reserve 1 1/2 cups of batter; pour remaining batter into a bowl. Stir cocoa
into reserved batter; stir peanut butter into remaining batter. Spoon cocoa
batter alternately with peanut butter batter into prepared pan. Swirl
together using the tip of a knife. Bake at 350º for 30 minutes or until a
wooden pick inserted in center comes out clean.
Copyright: © Cooking Light
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 123
Calories; 1g Fat (4.0% calories from fat); 3g
Protein; 27g Carbohydrate; 1g Dietary Fiber; 13mg
Cholesterol; 37mg Sodium. Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 0 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from
flying over your head, but you can prevent them
from building their nests in your hair Deirdre Dee (zosha)
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[CAKE-RECIPE] mandarin orange cake
* Exported from MasterCook *
Country Woman mandarin Orange Cake
Recipe By :Country WomanMay/June 1996
Serving Size : 12Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
1package white cake mix
2 large eggs
1/3 cup unsweetened apple
1 11 ounce can mandarin oranges
8 ounces frozen whipped topping -- thawed
8 ounces crushed pineapple -- undrained
1package instant vanilla pudding mix
In a mixing bowl, combine the cake mix, eggs,applesauce and oranges.
Beat on low speed for 30 seconds; beat on medium speed for 2 minutes.
Pour into 2 greased and floured 9-in. round cake pans. Bake at 325
degrees for 30 minutes or until a wooden pick inserted near the center ,
comes out clean. Cool completely, In another mixing bowl, beat
whipped topping, pineapple and pudding mix. Spread between layers and
over top and sides of cake.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 159 Calories; 4g Fat (23.1%
calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber;
35mg Cholesterol; 210mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit;
1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] fannie farmer gold cake
* Exported from MasterCook *
Fannie Farmer Gold Cake
Recipe By :Fannie Farmer Boston Cooking School Cookbook 1959
Serving Size : 12Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
1 3/4 cups pastry or cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 large egg
5 large egg yolks (1/3 cup)
1/2 teaspoon vanilla
1/2 cup milk
Butter and flour 2 8-x8-x2-inch cake pans. Preheat oven to 350-deg. F.
Sift together the flour, baking powder and salt.
Cream thoroughly the butter and gradually beat in the sugar. Continue beating
until fluffy.
Beat until lemon-colored: the egg, egg yolks and vanilla.
Stir into the butter and sugar. Stir in the flour mixture alternately with the
milk. Beat just enough to blend. Spoon into the pans and bake for 45 minutes.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 81 Calories; 8g Fat (91.6%
calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber;
40mg Cholesterol; 235mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat
Milk; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] mocha pound cake
* Exported from MasterCook *
Mocha Pound Cake
Recipe By :Golden Rain in Boston Globe CookBook
Serving Size : 1 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
2/3 cup shortening
2 cups cake flour -- sifted
1 1/4 cups sugar
1 tablespoon instant coffee
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/2 cup water
1 teaspoon vanilla
3 large eggs
2 ounces baking chocolate, unsweetened -- melted
Cream shortening. Stir in next eight ingredients and then beat for
two minutes. Add eggs and melted chocolate and beat one minute
more. Pour into well-greased and floured loaf pan and bake in 350
degree F oven for about one hour. Cool in pan for 10 minutes and
then turn out on rack. When cold, sift confectioners' sugar over top.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3499 Calories; 185g Fat (46.3%
calories from fat); 43g Protein; 439g Carbohydrate; 10g Dietary
Fiber; 636mg Cholesterol; 1610mg Sodium. Exchanges: 13
Grain(Starch); 2 1/2 Lean Meat; 0 Fruit; 35 Fat; 17 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] coconut sour cram cake
* Exported from MasterCook *
Coconut Sour Cream Cake
Recipe By :Lone Star Legacy Jr. Forum of Austin, 1981
Serving Size : 8 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
1box white cake mix -- with pudding
1cup oil
3 large eggs
8 ounces sour cream
8 ounces cream of coconut
Coconut Cream Cheese Icing:
1 teaspoon vanilla
8 ounces cream cheese -- softened
1 pound powdered sugar
2Tablespoons cream of coconut
3 ounces frozen coconut
Mix cake mix with oil, eggs, sour cream and cream of coconut. Pour
into a greased and floured 9- by 13-inch pan and bake at 350-deg. F
for 30 to 45 minutes. Top with Coconut Cream Cheese Icing:
Icing:
Mix all ingredients together and ice the cake.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 966 Calories; 56g Fat (50.9%
calories from fat); 7g Protein; 113g Carbohydrate; trace Dietary
Fiber; 123mg Cholesterol; 440mg Sodium. Exchanges: 1/2 Lean Meat; 0
Non-Fat Milk; 10 1/2 Fat; 7 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] chocolate chip tea cake
* Exported from MasterCook *
Chocolate Chip Tea Cake
Recipe By :One-Pot Cakes, by Andrew Schloss/Ken Bookman Serving Size
Serving Size : 0 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
6tablespoons unsalted butter,
(plus extra for pan)
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1cup cold sour cream, regu -- or low-fat
1 egg
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 1/2 cups flour, plus extra -- for pan
3/4 cup mini-size chocolate chi
Preheat the oven to 350 degrees. Grease and flour a 9-inch loaf pan.
In a large heavy saucepan over medium heat, begin melting the
butter, stirring
occasionally. When it's half melted, remove the pan from the heat and stir
until fully melted.
Stir in the sugar, vanilla, salt, sour cream and egg. Add the baking soda and
baking powder in pinches, breaking up any lumps with your fingers. Stir
thoroughly. Stir in the flour, just until blended, then the chocolate chips.
Pour and scrape the batter into the pan and bake in the preheated oven for 45
to 50 minutes, or until a tester inserted in the middle comes out with just a
crumb clinging to it. Cool on a rack for 10 minutes. Remove from the pan and
cool on the rack for about 15 minutes more.
Per serving: 249 calories, 3 gm protein, 32 gm carbohydrates, 12 gm
fat, 42 mg
cholesterol, 6 gm saturated fat, 147 mg sodium
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 669 Calories; 5g Fat (6.6%
calories from fat); 6g Protein; 152g Carbohydrate; 0g Dietary Fiber;
212mg Cholesterol; 1914mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fat;
10 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] dutch apple brandy cheesecake
* Exported from MasterCook *
Dutch Apple Brandy Cheesecake - BHG PrizeWinner
Recipe By :$100 Winner * Mary L. Erickson * Madison WI in the
Cheesecake Category August 1988
Serving Size : 16Preparation Time :0:00
Categories: !! BlueRibbon Cheesecakes
Pie Crusts
Amount Measure Ingredient -- Preparation Method
1 recipe Cinnamon Crust
4 8-oz-pkg cream cheese -- softened
1cup sugar
3Tablespoons apple brandy
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
4 eggs
1cup chunk style applesauce
1/4 cup whipping cream
1 recipe Crumb Topping
CINNAMON CRUST
1 1/4 cups graham cracker crumbs
1/2 cup walnuts -- ground OR pecans
1/3 cup butter -- or oleo (melted)
1/2 teaspoon ground cinnamon
CRUMB TOPPING
3/4 cup brown sugar -- packed
3/4 cup flour
1/3 cup butter -- melted or oleo
1/2 teaspoon cinnamon -- ground
1/4 teaspoon nutmeg -- ground
Prepare Cinnamon Crust. Beat cream cheese until smooth. Gradually
add sugar, beating well. Add brandy, cinnamon, vanilla, and nutmeg;
blend well. Add eggs, one at a time, beating until just
combined. Stir in applesauce and cream. Pour into cooled
crust. Bake at 350 F for 50 minutes or until cente appears nearly
set. Meanwhile, prepare Crumb Topping; sprinkle over cake. Bake 10
minutes more or till cake is just set. Cool 5 minutes on wire
rack. Loosen sides of cake. Cool 30 minutes. Remove sides of
pan. Cover; chill thoroughly. Makes 16 servines.
CINNAMON CRUST Combine graham cracker crumbs, ground nuts, melted
butter and ground cinnamon. Press on bottom and 1-1/2 up sides of
10 springform pan. Bake in a 350 F oven about 10 minutes or until
golden; cool.
CRUMB TOPPING Combine brown sugar, flour, melted butter, cinnamon
and nutmeg until crumbly.
Description:
No peeling of apples! Robin cleverly uses chunky applesauce --
Source:
Better Homes Gardens Prize Tested Rcipes
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 450 Calories; 33g Fat (65.7%
calories from fat); 8g Protein; 31g Carbohydrate; 1g Dietary Fiber;
142mg Cholesterol; 311mg Sodium. Exchanges: 1/2 Grain(Starch); 1
Lean Meat; 0 Non-Fat Milk; 6 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] lemon poke cake
I grew up with this cake the tunnel of fudge cake -- they were at
every gathering. This was the only cake my mom (who was not the cook
in the family) would make. Lime works well with this cake as
well. Can't vouch for any other flavor.
* Exported from MasterCook *
LEMON POKE CAKE
Recipe By :Times Standard newspaper, Eureka CA, 4/89
Serving Size : 12Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
--CAKE--
3/4 cup water
3/4 cup oil
3 large - or 4 medium eggs
1package yellow or lemon cake mix -- (18.5-oz)
1package lemon Jell-O -- (3-oz)
--FROSTING--
2 cups powdered sugar
2 lemons -- Juice of
Rind from 1 lemon
Rind from 1 orange
- OR- see variation below
Preheat oven to 350 degrees. Grease and flour 13x9-inch pan.
1. Beat water, oil, and eggs with mixer about 4 minutes. Mix cake
mix and pudding in with egg mixture. Bake at 350 degrees 35 to 40 minutes.
2. For frosting, beat powdered sugar with lemon juice; add rinds.
3. When cake is done and still hot, prick all over with fork about
1/2-inch apart. Slowly pour frosting over cake.
FROSTING VARIATION: Beat together 6-ounce can of lemonade, frozen
concentrate and 2 cups powdered sugar.
Yield: About 12 servings.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 200 Calories; 14g Fat (59.4%
calories from fat); trace Protein; 21g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Fruit; 2 1/2 Fat; 1
1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] peaches cream cake
* Exported from MasterCook *
MARY LOU WEYLER'S PEACHES CREAM CAKE - LouisvilleCourierJournal
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: !! BlueRibbon Cakes - Frosting/Icing/Filling
Cakes - Fruit Cakes - Layer
Amount Measure Ingredient -- Preparation Method
Cake:
1cup unsalted butter -- softened
2 cups sugar
6 large eggs at room temperature
3 cups soft wheat flour (such as White Lily)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1cup buttermilk
2 teaspoons vanilla
Meringue layer:
3/4 cup plus 2 teaspoons sugar
1cup chopped pecans -- toasted
4 egg whites
1/8 teaspoon cream of tarter
1 Pinch salt
Peach filling:
1 3/4cup dried peaches
1 1/2 cups water
1/4 cup sugar
2tablespoons light corn syrup
Buttercream frosting:
1 1/4 cups unsalted butter -- softened
2 pounds powdered sugar -- sifted
2 teaspoons vanilla
1/4 teaspoon almond extract
1 1/2 cups whipping cream
If you can't find dried peaches, combine dried apricots and pears, or use
apricots only, for the filling.
To make the cake: Grease and flour 2 10-inch cake pans. Heat oven to 325
degrees.
Beat butter in a large mixing bowl at medium speed with an electric mixer
until creamy; gradually add 2 cups sugar, beating well. Add eggs, 1 at a
time, beating until blended after each addition.
Combine flour, baking powder, baking soda and salt. Add flour mixture to
butter mixture alternately with buttermilk, beginning and ending with flour
mixture. Beat at low speed until blended after each addition. Stir in vanilla.
Pour batter into pans and bake for 30 to 35 minutes, or until a toothpick
inserted in the center comes out clean. Cool in pans on wire rack for 10
minutes. Remove cake layers from pans and let cool completely on racks.
To make the meringue: Grease a 10-inch springform pan; line the bottom with
aluminum foil and sprinkle the foil with 2 teaspoons sugar. Set aside.
Position a metal blade in the bowl of a food processor and add the pecans
and 3/4 cup sugar. Process until the pecans are finely ground, stopping
once to scrape down the sides; set aside.
Combine egg whites, cream of tartar and pinch of salt. Beat at high speed
with an electric mixer until soft peaks form. Fold in pecan mixture. Spread
in prepared pan. Bake at 250 degrees for 1 hour and 30 minutes to 1 hour
and 45 minutes or until thoroughly dry. Cool completely in pan on a wire
rack and carefully remove from pan. Remove foil.
To make peach filling: Combine fruit and water in a medium saucepan and
bring to a boil. Cover, remove from heat and let stand 30 minutes or until
peaches are soft.
Add sugar and syrup and bring to a boil. Reduce heat and simmer 30 minutes
uncovered, or until most of the liquid evaporates. Remove from heat.
Position the metal blade in the bowl of a food processor. Add peaches and
process until smooth, stopping once to scrape down the sides of the bowl.
Cool before using.
Makes 2 cups.
To make buttercream frosting: Beat butter, 1 cup powdered sugar and
flavorings. Beat at medium speed until blended. Add remaining powdered
sugar to the butter mixture, alternately with whipping cream, beating well
after each addition. Beat at high speed until mixture is smooth and of
spreading consistency.
To assemble the cake: Place 1 cake layer on a cake plate and spread with
half of the peach filling. Spread 1 cup frosting over filling and top with
meringue. Spread remaining filling over meringue layer, and spread 11/2
cups frosting over filling. Top with remaining cake layer. Spread top and
sides of cake with remaining frosting, as desired. Chill 2 to 3 hours.
Decorate cake as desired.
Serves 10.
MARY Lou Weyler doesn't consider herself tough competition in the cake
contests at the Kentucky State Fair.
I'm not a cake person; I just can't decorate, says the Elizabeth, Ind.,
baker. I do more with pies.
Weyler won a blue ribbon for the blueberry peach pie that she made with the
peaches that came from her peach trees.
She also won with a cake -- one of more than 4,600 entries in the culinary
competition at the Kentucky State Fair this year. Her peaches-and-cream
cake took a blue ribbon in the category that most people call favorite
cake -- the one the entry book calls Your Favorite Cake, Any Kind Not
Mentioned Above.
The cake competition has 20 different categories. Favorite cake arouses
more interest than the others because it seems to
[CAKE-RECIPE] apricot hazelnut tortr
* Exported from MasterCook *
Apricot Hazelnut Torte - TOH
Recipe By :
Serving Size : 13Preparation Time :0:00
Categories: !! BlueRibbon Cakes
Amount Measure Ingredient -- Preparation Method
1cup hazelnuts -- ground
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs -- separated
2tablespoons water
1 teaspoon vanilla extract
1cup sugar -- divided
2 cups whipping cream
1/4 cup confectioners' sugar
2/3 cup pureed canned apricots
1/2 cup apricot jam -- warmed
Whipped cream -- optional
sliced apricots -- optional
Hazelnuts -- whole or chopped optional
Husband Gerry and I, married 36 years, love it
when our children and grandchildren visit. One
cake that gets oohs and aahs from the family
every time is this luscious torte. It's as light
as a feather and tastes heavenly. Plus, it looks
so beautiful, it's perfect for special occasions.
SERVINGS 12-14
PREP 20 min.
COOK 20 min.
TOTAL 40 min.
In a bowl, combine hazelnuts, flour, baking
powder and salt; set aside. In a mixing bowl,
beat the egg yolks, water and vanilla until
lemon-colored. Gradually add 3/4 cup sugar; set
aside. In another mixing bowl, beat egg whites
until soft peaks form. Add remaining sugar, 1
tablespoon at a time, beating until stiff peaks
form. Fold a fourth of the dry ingredients into
egg yolk mixture. Repeat three times. Fold in egg white mixture.
Line two greased 9-in. round baking pans with
waxed paper; greased the paper. Spread batter
evenly into pans. Bake at 350° for 20-25 minutes
or until cake springs back when lightly touched.
Cool for 10 minutes before removing from pans to
wire racks to cool completely.
In a mixing bowl, beat cream and confectioners'
sugar until stiff peaks form. Fold in apricots.
Split each cake into two layers. Spread filling
between layers and over sides of torte. Spread
jam over top. Garnish with whipped cream,
apricots and hazelnuts if desired. Store in the
refrigerator. Yield: 12-14 servings.
Source:
http://recipes.tasteofhome.com/eRMS/secure/recp.aspx?recid=14080;
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 334
Calories; 22g Fat (57.3% calories from fat); 5g
Protein; 32g Carbohydrate; 1g Dietary Fiber;
115mg Cholesterol; 198mg Sodium. Exchanges: 1/2
Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from
flying over your head, but you can prevent them
from building their nests in your hair Deirdre Dee (zosha)
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[CAKE-RECIPE] banana cake
* Exported from MasterCook *
Banana Cake - BananaRecipesFromJamaica
Recipe By :Banana Recipes From Jamaica
Serving Size : 0 Preparation Time :0:00
Categories: Desserts
Amount Measure Ingredient -- Preparation Method
cake
1/2 cup butter -- 1 stick
1cup sugar
2 eggs
3 ripe bananas -- pureed
2 cups flour
1/2 teaspoon nutmeg
1 teaspoon bicarbonate of soda -- baking soda
1/2 cup cashew nuts -- chopped
Merringue
4 egg whites
1cup sugar
2Tablespoons light rum
Cream butter sugar; beat in eggs one at a time. Fold in mashed
bananas flour sifted with soda nutmeg. Add cashew nuts. Bake
about 50 minutes in lined, greased cake tin.
zosha's notes: skip the lining, just butter flour. Generally a
cake tin would mean an 8 round cake pan. You could make it in a
loaf pan as well. The meringue is obviously part of the cake, but it
doesn't say what you are supposed to do with it. I suspect that it
is one of those things you are supposed to know. So here is my guess
... spread the meringue after the cake has cooked cooled and bake a
little while longer.
Meringue: beat egg whites, add sugar rum gradually and continue
beating until mixture holds a peak.
Source:
1965 * Jamaica Festival of Culinary Arts Competition
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3556 Calories; 105g Fat (26.7%
calories from fat); 53g Protein; 593g Carbohydrate; 7g Dietary Fiber;
672mg Cholesterol; 1305mg Sodium. Exchanges: 12 1/2 Grain(Starch); 3
1/2 Lean Meat; 19 1/2 Fat; 27 Other Carbohydrates.
NOTES : from zosha's files * formated by Deirdre Dee * posted to
BlueRibbonRecipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] pineapple cake
* Exported from MasterCook *
Pineapple Cake #1 - allrecipes
Recipe By :Sharon Baetcke
Serving Size : 0 Preparation Time :0:00
Categories: !! Boy Do These Look Good !! Church Baking
cake mixCakes
Amount Measure Ingredient -- Preparation Method
1package reduced fat yellow cake mix -- (18.25 ounce)
1can crushed pineapple with juice -- (20 ounce)
3 eggs
Original recipe yield:
1 - 9 x 13 inch cake
Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 inch
pan with non-stick cooking spray.
Combine cake mix, pineapple (with juice), and eggs until well-mixed.
Pour into pan, and bake 30-35 minutes.
NUTRITION INFORMATION
Servings Per Recipe: 18
Amount Per Serving
Calories: 149
Total Fat: 2.9g
Cholesterol: 35mg
Sodium: 194mg
Total Carbs: 28.1g
Dietary Fiber: 0.8g
Protein: 2.4g
After reading the reviews, I decided to buy a pineaple box cake mix.
I followed the directions to make the cake (3 eggs and 1 can crushed
pineapple with juice)but decided to make a pineapple upside down
cake. I put 1/2 stick melted butter and 3/4 cup brown sugar in the
9x13 pan then placed 2-8 oz cans of drained pineapple tidbits (didn't
have rings) and lots of marashino cherries. Then poured the batter on
top. It baked at 350 close to 50 minutes or so...I kept baking til
the center raised as high as the sides...it came out as moist as can
be for all the baking...and has that extra pineapple taste, too.
Wonderful cake! Light and very, very moist! The crumbly texture did
not both us; my husband and I consumed the whole cake in 2 days.
Thanks, Sharon, for this delicious, EASY recipe!
I thought this cake was good. I used a regular cake mix and added a
can of mandrian oranges. I also used a bundt cake pan, and had to
cook for at least 45 min. The cake was very moist and tasty.
I was looking for a easy pineapple cake and this was it. I did not
have 20 ounce can, I add it small can of tropical fruit mix. I will
definetly make it again. Next time all the batter may make it into pan.
Like someone else did, I give this 4 stars because it's not extra
special, but still a very easy, tasty recipe. I couldn't find a
reduced fat boxed cake mix, but I did make the cake without the oil
that the cake-box recipe uses, so hopefully I achieved the same
results, more or less. This was super easy to make, and very moist. I
appreciated that it wasn't too sweet. Since I'm single, this whole
cake lasted me about 5 days, but it was worth it.
This cake is really tasty and very, very moist. So much so that I had
to make it twice. Because the first time, I made two layers (for a
birthday cake) and they crumbled apart out of the pans!!! :D The
second time, I used the 13x9 inch pan suggested to a much better
result. Will definitely make again. I gave the recipe 4 stars due to
the pan constraint. The cake itself is worthy of 5 stars.
This recipe was extra simple and delicious. I even left it in the
oven too long and it was still moist and tasty. I made it in a bundt
pan and topped it with a little powdered sugar glaze and it was very
pretty. Try this one.
If you like pineapple upside down cake you'll like this. It tastes
the same to me. I took it for a potluck and there was no leftovers.
My husband and daughter didn't even get to try it. I made it again a
couple days later for them and it lasted only a day. This will be one
of my new favorites. If I ever want a pineapple upside down cake and
don't have a lot of time this is what I'll make for sure.
Our whole family loved this! I am only giving it 4 stars because it
wasn't anything extra special, but still a very good recipe. I had an
orange cake mix, so I used that and the added flavor was terrific. I
also added a small can of mandarine oranges and a tablespoon of milk.
I used an egg substitute of whites only to keep the cholesterol down
for my husband. We topped the warm cake with whipped cream! Yum!
I got GREAT ratings from my friends after we ate this cake. I made
some changes and I just wanted to let you know if ou wanted to try
it. use: 2 cups crushed pineapples w/ juice; 1 cup mashed bananas;
1/2 cup sugar; and only 2 eggs; then top w/ choc. frosting! It is
great you gotta try it!
i tryed it but i think i will keep looking i just don,t care for it
it,s just to bland.
Tastes good, not too sweet. But you might want to add a little more
milk or water. Not too much though.
A fabulous, simple recipe...anyone can make this cake! It's moist and
delicious. Highly recommend it, and thanks, Sharon! =)
This cake tastes great. I think it was easy to make, and it would be
great to eat with some sugar-free vanilla ice cream!
Description:
Finally ... here is an easy, delicious, cake for pineapple
lovers! And it's lower in fat than most other
[CAKE-RECIPE] coffee cake
*
* Exported from MasterCook *
COFFEE CAKE - coffee.org
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Cakes - Layer
Amount Measure Ingredient -- Preparation Method
4Tablespoons ground coffee -- (darker roasts add more
coffee flavor)
3/4 cup milk
1 tsp. baking powder
1/2 tsp. salt
1cup all purpose flour -- or omit the baking
powder and salt and use 1 cup self-rising flour
1/2 teaspoon cinnamon
1/2 tsp nutmeg
1/4 teaspoon ground cloves
3 eggs
1 teaspoon vanilla
1cup sugar
1/4 cup butter -- melted and warm
Steep the coffee and milk for ten minutes. Strain into a measuring
cup using either coffee filters or a cheesecloth. Keep the flavored milk warm.
Mix the flour with the spices and set aside.
Beat the eggs for two minutes at high speed until thick, add the
sugar and beat 4-5 more minutes until light and airy. With the mixer
on low beat the flavored milk in then add the vanilla. Add the flour
with the mixer on low speed or fold in by hand. Lastly, fold in the
warm, melted butter.
Pour into greased 8-inch cake pans and bake 20-35 minutes at 350
degrees. Allow to cool before icing with Coffee Butter icing.
Fill with coffee mousse
Description:
Coffee desserts are a special treat to coffee lovers. Many people
who don't like coffee will often like coffee desserts. The flavor of
theses desserts can be altered by using various flavors or roasts of
coffee. This is an easy trick to alter the
flavors
Source:
http://www.coffee.org/articles/index.php?art=193;
S(Formatted for Mastercook):
by Deirdre Dee (zosha) 4-11
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1541 Calories; 68g Fat (38.9%
calories from fat); 26g Protein; 214g Carbohydrate; 1g Dietary Fiber;
785mg Cholesterol; 2325mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2
Lean Meat; 1/2 Non-Fat Milk; 11 1/2 Fat; 13 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] boiled chocolate frosting
* Exported from MasterCook *
BOILED CHOCOLATE FROSTING- love2know
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: !! 5 or LessCakes - Frosting/Icing/Filling
Amount Measure Ingredient -- Preparation Method
1 1/2 cups fine granulated sugar
2 ounces chocolate -- melted
2 egg whites -- beaten dry
3/4 cup sweet milk
1 teaspoon vanilla extract
Cook the sugar and milk to 238 deg F. (soft ball) in the same manner
as the sugar and water were cooked in the boiled frosting; add the
melted chocolate and, without stirring, pour together onto the whites of eggs.
Flavor when cold.
This frosting, if it be a little undercooked, will harden upon the
outside in time.
If it runs from the cake and is returned when cooler, it will not
have its original gloss.
Source:
http://recipes.lovetoknow.com/wiki/Boiled_Chocolate_Frosting_Recipe_1;
S(Formatted for Mastercook):
by Deirdre Dee (zosha) 4-11
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 332 Calories; 19g Fat (49.3%
calories from fat); 9g Protein; 36g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 119mg Sodium. Exchanges: 1 Lean Meat; 4 Fat; 2 1/2
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] apricot almond coffee cake
* Exported from MasterCook *
Apricot Almond Coffee Cake - TOH
Recipe By :Contest winning recipe from Taste of Home
Serving Size : 11Preparation Time :0:00
Categories: !! BlueRibbon Bread, Quick
Breakfast
Amount Measure Ingredient -- Preparation Method
TOPPING:
1cup sliced or slivered toasted almonds
2tablespoons sugar
1 teaspoon ground cinnamon
CAKE:
1cup butter or margarine -- softened
2 cups sugar
2 eggs
1 teaspoon almond extract
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1cup sour cream -- (8 ounces)
1jar apricot preserves -- (6 ounces)
Additional toasted almonds -- optional
This cake looks beautiful on a silver serving
plate with holly leaves and red berries around
it. Delicious and elegant, it won a blue ribbon
at the Oklahoma State Fair. Peggy Phelps, Oklahoma City, Oklahoma
SERVINGS 10-12
PREP 20 min.
COOK 60 min.
Combine topping ingredients; sprinkle a third of
mixture in the bottom of a well-greased and
floured 9-in. springform pan with a flat bottom
tube pan insert (not fluted). In a mixing bowl,
cream butter and sugar. Add eggs and extract; mix
well. Combine flour, baking powder and salt; add
to creamed mixture alternately with sour cream.
Spoon half over topping in pan. Sprinkle with
another third of the topping; cover with
remaining batter and topping. Bake at 350° for 60
to 65 minutes or until done. Cool for 10 minutes.
Loosen edges and remove sides of pan. Run a knife
around the bottom of the tube pan. Cool for 10
minutes on a wire rack. Carefully invert onto a
serving platter. Spread preserves over top.
Garnish with toasted almonds if desired. Serve warm. Yield: 10-12 servings.
Source:
http://recipes.tasteofhome.com/eRMS/secure/recp.aspx?recid=19;
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 415
Calories; 22g Fat (47.1% calories from fat); 3g
Protein; 53g Carbohydrate; trace Dietary Fiber;
93mg Cholesterol; 359mg Sodium. Exchanges: 1
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 1/2
Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from
flying over your head, but you can prevent them
from building their nests in your hair Deirdre Dee (zosha)
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[CAKE-RECIPE] grilled poundcake w/ warm strawberries
* Exported from MasterCook *
Grilled Pound Cake With Warmed Strawberries
Recipe By :Jane Rodmell
Serving Size : 2 Preparation Time :0:00
Categories: ! Mad's EmporiumBarbecue
Desserts
Amount Measure Ingredient -- Preparation Method
2 cups strawberries -- halved or quartered
1/4 cup sugar
4 slices plain pound cake
1 egg -- lightly beaten
2tablespoons milk
2tablespoons orange liqueur
2 scoops vanilla ice cream
Combine berries and sugar in small saucepan. Let
stand at room temperature to allow juices to form. Stir occasionally.
Place strawberry mixture on stovetop over low heat to warm. Stir occasionally.
Beat egg, milk and liqueur in small, shallow
dish. Dip each slice of cake into egg mixture,
turning to coat sides thoroughly.
Place each slice of cake on preheated grill for 3
to 4 minutes, or until pale grill marks appear.
Place 2 slices of cake on each dessert plate and
spoon berries on top. Place 1 scoop ice cream on
each plate. Serve immediately.
This recipe yields 2 servings.
Variations: Use cherries or other berries such
as raspberries or blueberries. Replace orange
liqueur with orange juice plus 1/4 teaspoon vanilla extract.
Source:
Cottage Life's More Summer Weekends Cookbook by Jane Rodmell
S(Formatted for MC6):
04-08-2002 by Joe Comiskey - jcomis...@krypto.net
Copyright:
© Firefly Books, 2001
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 373
Calories; 11g Fat (27.6% calories from fat); 7g
Protein; 57g Carbohydrate; 3g Dietary Fiber;
137mg Cholesterol; 97mg Sodium. Exchanges: 1/2
Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from
flying over your head, but you can prevent them
from building their nests in your hair Deirdre Dee (zosha)
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[CAKE-RECIPE] chocolate chip cookie dough icing/filling
* Exported from MasterCook *
CHOCOLATE CHIP COOKIE DOUGH ICING/FILLING - cakecentral
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: !! Church BakingCakes - Frosting/Icing/Filling
Amount Measure Ingredient -- Preparation Method
FROSTING BASE:
1 3/4 cups confectioners sugar
1/2 cup unsalted butter -- chilled
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon milk
EGGLESS COOKIE DOUGH:
1/4 cup butter -- softened
1/4 cup brown sugar -- plus 2 tablespoons
2 teaspoons water
1/2 teaspoon vanilla
1/2 cup flour
1/4 teaspoon salt
1/3 cup mini chocolate chips (optional)
MAKE EGGLESS COOKIE DOUGH:
Cream the butter and brown sugar in a small bowl. Add water and
vanilla and mix well. Add flour and salt and stir to combine. Stir in
mini chocolate chips (optional). Store in refrigerator until ready to use.
MAKE FROSTING:
(1) In the bowl of an electric mixer fitted with the paddle
attachment, combine 1-1/4 cups confectioners? sugar, unsalted butter,
salt, and vanilla, scraping down the sides of the bowl with a spatula
as necessary.
(2) Add milk and continue mixing until well combined, scraping down
the sides of the bowl with a spatula, as necessary. With the mixer
running, slowly add remaining 1/2 cup confectioners sugar, mix until
well combined.
Description:
I saw mentions of an eggless chocolate chip cookie frosting. I
found this one online and it is fantastic! My family simply loved it.
I put it on brown sugar cupcakes (also from hellobaker.net) and they
were to die for.
Source:
www.cakecentral.com
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1605 Calories; 139g Fat (77.0%
calories from fat); 8g Protein; 85g Carbohydrate; 2g Dietary Fiber;
374mg Cholesterol; 1303mg Sodium. Exchanges: 3 Grain(Starch); 0
Non-Fat Milk; 27 1/2 Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] chocolate ho ho cake
* Exported from MasterCook *
CHOCOLATE HO HO CAKE - recipes4cakes
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: !! Church Baking!!9x13
Cakes - Cake Mix Fix Up Cakes - Frosting/Icing/Filling
Amount Measure Ingredient -- Preparation Method
1box Moist chocolate fudge cake mix
1cup Sugar
2/3 cup Vegetable shortening
1/2 cup Butter
5 oz Evaporated milk
2 teaspoons Vanilla extract
1can Chocolate frosting
Pan Type ~ 9x13-inch pan
Prepare cake mix as directed on package in a 9x13-inch pan. Chill
cake thoroughly.
Prepare filling mixture by creaming sugar, shortening, and butter.
Stir in evaporated milk and vanilla. Cream till light and fluffy.
Spread over chilled cake. Refrigerate until set.
Melt chocolate frosting in microwave 30 seconds (until runny). Pour
over cake and spread. Let set in refrigerator.
CHOCOLATE ICING - melt 1 oz chocolate (or 1/3 cup cocoa) in 6 TBSP
boiling water stir until smooth; add 1/2 tsp vanilla 1 3/4 cups
powdered sugar stir until smooth. May add complementary flavors
such as almond or cinnamon
Source:
http://www.recipes4cakes.com/cakemixcakes/hoho_cake.htm;
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3058 Calories; 240g Fat (70.1%
calories from fat); 11g Protein; 221g Carbohydrate; trace Dietary
Fiber; 290mg Cholesterol; 1100mg Sodium. Exchanges: 1 Non-Fat Milk;
48 Fat; 13 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] old fashioned buttermilk wedding cake
* Exported from MasterCook *
Old Fashioned Buttermilk Wedding Cake - OldFarmersAlmanac
Recipe By :
Serving Size : 14Preparation Time :0:00
Categories: !! BlueRibbon Cakes - Yellow/White
Amount Measure Ingredient -- Preparation Method
1cup butter or margarine -- softened
3 cups sugar
4 cups cake flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 cups buttermilk
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1/2 teaspoon almond extract
6 egg whites
Cream Cheese Frosting:
8 ounces cream cheese -- softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
For cake:
PREHEAT OVEN to 350°F. Grease and flour three
9-inch round cake pans. In a large mixing bowl,
cream the butter and sugar until fluffy. Add
flour, baking soda, baking powder, and salt. Pour
in buttermilk and begin mixing slowly. Continue
to mix until well blended. Add flavorings and
stir. In another bowl, beat egg whites until
stiff. Fold the egg whites into the cake batter.
Divide the batter evenly among the prepared pans.
Bake for 20 minutes at 350°F, then lower heat to
300°F and bake for about 25 minutes longer, until
a toothpick inserted near the center comes out
clean. Remove cakes from oven and cool on racks.
After 10 minutes, remove from pans and continue cooling on racks.
For frosting:
Combine ingredients in a mixing bowl and beat
until smooth. Spread frosting between cooled
layers and on top and sides of cake. You don't
need a wedding to enjoy this cake! Makes 12 to 16 servings.
Copyright ©2000, Yankee Publishing Inc. All rights reserved
Description:
Diane Niebling * Overland Park, Kansas * OLD
FARMER'S ALMANAC * Save the Layer Cake Recipe Contest (First Prize)
Source:
http://www.almanac.com/tour.2001/weddingcake.html;
S(formatted by Deirdre Dee):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 476
Calories; 19g Fat (36.3% calories from fat); 7g
Protein; 70g Carbohydrate; trace Dietary Fiber;
54mg Cholesterol; 441mg Sodium. Exchanges: 1 1/2
Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 3 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from
flying over your head, but you can prevent them
from building their nests in your hair Deirdre Dee (zosha)
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[CAKE-RECIPE] coffee break wedding gift
For anyone scratching their heads about a wedding gift. When my son is tossing in for this gift he adds an espresso machine, 2 - 1# bags of hand-roasted coffee instructions on how to roast coffee with a popcorn popper. This ends up being a pretty big gift, so subtract items as you see fit. My usual for people I don't know really well - or even those I do. This has become my standard wedding gift so I buy the teapot pretty tins at the 2nd hand store, the coffee mugs at the dollar store; if I see bunt pans on sale I will buy them put them aside. If I know far enough in advance of a wedding I will get the coffee pot french press at Walmart on black Thursday set them aside. a regular sized Nordic ware bundt pan a smaller (6 cup) bundt pan + favorite recipes for both. a tea kettle a teapot (about 4 cup size) two matching white mugs with a pedestal bottom a coffee grinder a french coffee press a hinged tea infuser (heart shaped) a large tea ball a microwave coffee infuser (you put regular ground coffee in it stick it in your coffee mug with water nuke everything for 3 minutes -- so you don't have to get coffee from the vending machine. (I buy this at American Science Center for 50 cents -- I have never seen it elsewhere) homemade coffee syrups - cinnamon and pecan roasted barley for Korean tea (in a pretty tin) dried lavender (in a smaller, matching tin) a set of 6 teaspoons - because those cheezy 4 spoon sets that don't include the 1/2 TBSP or 1/8 tsp drive me crazy!! fancy whole bean coffee several of my favorite teas My Favorite Hot Cocoa Mix and my labor of love, because my printer doesn't work, hand written recipes for Korean Tea * How to roast barley for Korean tea * lavender tea * Earl Grey Lavender Tea * Lavender Lemonade * Lavender Mimosa * How to make your own coffee syrups * My Favorite Hot Cocoa Mix w/ instructions on how to use it to make hot Mocha iced Mocha * Starbucks Cinnamon Apple Cider * Oatfee (coffee made oatmeal) * Japanese Brown Rice Tea. If my printer is working I will give about 100 recipes using coffee tea, alcoholic coffee drinks, etc. Catalogs from my favorite sources, that also had supplies directly related to the above (Penzey's Spices * Spices Etc * Fairies Finest * Spice Barn) AND a card in which I try to write in italic Love one another, and you will be happy. It's as simple and difficult as that If they haven't been living together I also give them a coffee pot. For my niece, who lived with her dad until she was married, but was active in her future husband's church, I also gave her a 25 cup coffee pot 'cause I figured she would need one right away not 10 years from now. You cannot prevent the birds of sorrow from flying over your head, but you can prevent them from building their nests in your hair Deirdre Dee (zosha) Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] banana coconut cake TNT
* Exported from MasterCook *
Banana Coconut Cake - CountryWoman
Recipe By :Contest Winner from Country Woman
Serving Size : 12Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
3/4 cup shortening
1 1/2 cups sugar
2 eggs
1cup mashed ripe bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans -- optional
1cup flaked coconut
BUTTER CREAM ICING:
1/2 cup shortening
1/2 cup butter or margarine -- softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 Pinch salt
1/4 cup cold evaporated milk
PREP 30 min.
COOK 25 min.
TOTAL 55 min.
In a mixing bowl, cream shortening and sugar
until fluffy. Add eggs; beat for 2 minutes. Add
bananas and vanilla; beat for 2 minutes. Combine
dry ingredients; add to creamed mixture
alternately with buttermilk. Mix well. Stir in
pecans if desired. Pour into two greased and
floured 9-in. cake pans. Sprinkle each with
coconut. Bake at 375° for 25-30 minutes or until
cake tests done; loosely cover with foil during
the last 10 minutes of baking. Cool in pans 15
minutes before removing to a wire rack, coconut side up.
In a mixing bowl, cream shortening and butter.
Add remaining frosting ingredients. Mix on low
until combined; beat on high for 5 minutes. Place
one cake layer, coconut side down, on a cake
plate; spread with some of the frosting. Top with
second layer, coconut side up; frost sides and 1
in. around top edge of cake, leaving coconut center showing.
Yield: 12 servings.
Description:
In our family, a meal isn't considered
complete without a dessert - or, sometimes, two!
This cake does keep well, but leftovers are a
rarity around here. -Deanna Carruthers, Mossley, Ontario
Source:
http://recipes.tasteofhome.com/eRMS/secure/recp.aspx?recid=1851;
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 466
Calories; 33g Fat (63.4% calories from fat); 3g
Protein; 40g Carbohydrate; trace Dietary Fiber;
56mg Cholesterol; 336mg Sodium. Exchanges: 1
Grain(Starch); 0 Lean Meat; 6 1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from
flying over your head, but you can prevent them
from building their nests in your hair Deirdre Dee (zosha)
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[CAKE-RECIPE] very best frutcake
* Exported from MasterCook *
Joanne's Very Best Fruitcake - WI SF
Recipe By :Allrecipes
Serving Size : 0 Preparation Time :0:00
Categories: !! BlueRibbon Cakes - Fruit
Amount Measure Ingredient -- Preparation Method
3 ounces candied lemon peel -- shredded (see note)
3 ounces candied orange peel -- shredded
1/2 pound candied cherries -- halved
4 ounces walnuts -- halved
4 ounces pecans -- halved
1/2 pound pitted dates -- halved
1/2 pound raisins
4 ounces candied pineapple -- cut to the size of an almond
4 ounces candied citron -- cut to the size of an almond
1 3/4 cups flour (divided -- sift before measuring)
1cup butter or margarine -- (2 sticks)
1/2 cup sugar
1/2 cup honey
5 eggs -- well-beaten
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup orange juice
Johnson wrote: This recipe was given me by a friend in 1955; it had
won a first prize at the Wisconsin State Fair and subsequently was
published in 'The Wisconsin Agriculturist Farmer.' Based on family
preferences, I normally use one full pound of dates, and omit the 1/2
pound raisins. Also, my friend, a marvelous cook, uses 1/2 cup lard
for half of the butter/margarine called for in the recipe.
I wish also to add that my mother made wonderful fruitcake. When we
were to be out of the country for an extended time (back in the
'60s), Mother washed and bleached new dishcloths to wrap her
fruitcakes in. She soaked the dishcloths in brandy first, and then
poured on more brandy after the wrapping. Finally, she secured the
cakes and their preservative wrappers in several thicknesses of
plastic, including plastic bags. Those fruitcakes traveled to Europe,
to India, and back to Europe in our suitcases and trunks, and were
praised by all, including the English, wherever we served them.
Combine fruit peels, cherries, nuts, dates, raisins, pineapple and
citron and dredge in 1/4 cup flour.
In another bowl, cream butter and sugar, add honey, then eggs, and
beat well. Pour batter over fruit and mix.
Sift together salt, baking powder, allspice, nutmeg, cloves and
remaining 1 1/2 cups flour. Add half the dry ingredients to butter
mixture. Add orange juice, then remaining dry ingredients. Preheat
oven to 250 degrees.
Divide mixture between two 8 1/2-by-4 1/2-inch loaf pans. Set pans on
middle rack in preheated oven. Set another pan on lowest rack and
fill halfway with water. Bake in preheated oven 1 hour 45 minutes.
Makes 2 loaves.
Note: If you cannot find candied fruits this time of year, one tub
(16 ounces) of glace cake mix can be substituted - but the fruitcake
will not be exactly the same.
Variation: Use 1 pound dates, and omit the raisins.
Source:
http://emage.allrecipes.com/cake/images/trans.gif
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 6885 Calories; 354g Fat (43.9%
calories from fat); 84g Protein; 935g Carbohydrate; 55g Dietary
Fiber; 1557mg Cholesterol; 5513mg Sodium. Exchanges: 2 1/2
Grain(Starch); 8 Lean Meat; 23 1/2 Fruit; 64 1/2 Fat; 35 1/2 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] breakfast birthday cake
* Exported from MasterCook *
Breakfast Birthday Cake - BHG PrizeWinner
Recipe By :$400 Winner * Sandy Carlson * Edenton NC in the
Birthday Party Recipes Category 9-2005
Serving Size : 10Preparation Time :0:00
Categories: !! BlueRibbon BREAKFAST: French Toast
BREAKFAST: Fruit Dishes
Amount Measure Ingredient -- Preparation Method
1 16-ounce sourdough bread -- OR whole grain
3 large eggs
2/3 cup milk
2Tablespoons sugar -- divided
1 Tablespoon vanilla -- plus 1/2 tsp vanilla - divided
2Tablespoons butter -- melted divided
3 cups fresh strawberries -- sliced
1/2 cup strawberry preserves
1cup whipping cream
1/2 cup whipped cream cheese
Preheat oven to 300 degrees F. Remove crust from bottom of one round
16-ounce sourdough or whole grain bread loaf. Slice bread
horizontally in 3 equal round layers. Save top layer for another
use. Set aside remaining 2 bread portions. In a 2-quart square
baking dish beat together 3 eggs, 2/3 cup milk, 1 TBSP sugar 1 TBSP
vanilla, set aside.
In a large nonstick skillet or on a griddle melt 1 TBSP butter over
medium-high heat. Dip the bottom slice from the loaf into the egg
mixture; let bread soak about 1 minute on each side. Add soaked
bread round to skillet. Decrease heat to medium. Cook about 5
minutes or until golden brown; carefully turn bread slice
once. Place on a baking sheet keep warm in oven. Repeat with 1
TBSP butter, second bread round egg mixture.
Meanwhile, slice 3 cups fresh strawberries place in a large
bowl. In a small saucepan melt 1/2 cup strawberry preserves; pour
over berries toss to coat. Set aside mixture. In a chilled mixing
bowl combine 1 cup whipping cream, one-half an 8-ounce container
whipped cream cheese (1/2 cup), 1 TBSP sugar, and 1/2 tsp
vanilla. Beat until soft peaks form. Place bottom of bread loaf on
a serving platter. Top with 1 to 2 cups of the strawberry
mixture. Top with second bread round. Top with some of the whipped
cream mixture remaining strawberry mixture. Cut carefully into
wedges. Serve immediately. Pass remaining whipped cream
mixture. Makes 10 servings.
Source:
Better Homes Gardens Prize Tested Rcipes
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 352 Calories; 17g Fat (44.3%
calories from fat); 8g Protein; 42g Carbohydrate; 3g Dietary Fiber;
115mg Cholesterol; 378mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] peanut butter lovers cake
* Exported from MasterCook *
Peanut Butter Lover's Cake - HomrtownCooking 6/00
Recipe By :Picnics Potlucks Prizewinners
Serving Size : 16Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
2 cups f;pir
1 teaspoon balomg spda
12 teaspoons salt
3/4 cup butter -- softened
2 cups sugar
1 teaspoon vanilla
5 eggs
1cup creamy peanut butter
1cup buttermilk
1/4 cup chopped peanuts
PEANUT BUTTER ICING
1/2 cup creamy peanut butter -- quartered
6 1/2 cups powdered sugar -- sifted divided
1/2 cup milk
2 teaspoons vanilla
additional milk
Grease and lightly flour three 9 inch round baking tins. Set
aside. In a bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, beat butter with an electric mixer on medium to high
speed 30 seconds. Add sugar and vanilla; beat until well mixed. Add
eggs, one at a time, beating well after each addition. Beat in
peanut butter. Add flour mixture and buttermilk alternately to
beaten mixture, beating on low speed after each addition just until
combined. Pour into prepared pans.
Bake in a 350 degree F oven 25 to 30 minutes or until a toothpick
inserted near center comes out clean. Cool in pans on wire racks 10
minutes. Remove from pans. Cool on wire racks. Frost with Peanut
Butter Frosting. Sprinkle top of cake with peanuts.
Picnics, Potlucks Prizewinners: The 208 page hardcover book is
available from the Indiana 4-H Foundation for $18.95, plus $3 for
shipping and handling. Send a check, money order or Visa or
MasterCard information to: Indiana 4-H Foundation, Dept. HC 225 East
Street, Suite ;760, Indianapolis IN 46202. Or, call 317/692-7044
PEANUT BUTTER ICING: In a large bowl, beat 1/2 cup creamy peanut
butter with an electric mixer until smooth. Add 3 cups sifted
powdered sugar; beat in 1/2 cup milk and 2 teaspoons vanilla until
combined. Beat in the remainder of the powdered sugar until
combined. Add additional milk, 1 teaspoon at a time, until of
desired spreading consistency.
NOTE: This frosting is less smooth than most. The peanut butter
produces a grainy and somewhat oily texture.
Description:
Just like the title says
Source:
BHG Hometown Cooking June 2000
S(scanned formatted by):
Deirdre Dee
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 412 Calories; 12g Fat (25.1%
calories from fat); 3g Protein; 75g Carbohydrate; trace Dietary
Fiber; 91mg Cholesterol; 1729mg Sodium. Exchanges: 0 Grain(Starch);
1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 5 Other Carbohydrates.
NOTES : Preparation 40 minutes * Baking 25 minutes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] french buttercream frosting
* Exported from MasterCook *
FRENCH BUTTERCREAM FROSTRING - BasicFrenchCooking
Recipe By :Enne Willan
Serving Size : 0 Preparation Time :0:00
Categories: !! 5 or LessCakes - Frosting/Icing/Filling
Amount Measure Ingredient -- Preparation Method
3 egg yolks
7Tablespoons sugar
1/4 cup water
3/4 cup unsalted butter
flavoring according to recipe
In a medium bowl, beat egg yuolks just until mixed. In a small heavy
saucepan, heat sugar with water until dissolved, then bring to a boil
until syrup reaches soft-ball stage (239 degrees F or 115 C) on a
candy thermometer. Wait 20 seconds util bubbles in syrup in saucepan
subside, then gradually pour the hot sugar syrup over egg yolks,
beating constantly. If using an electric mixer, pour sugar syrup in
a thin stream between beaters bowl so syrup doesn't stick to
either. Then beat as fast as possible iuntil mixture is thick
cool. Cream butter gradually beat it into yolk mixture which must
be quite cool or it will melt the butter when you beat it in. Beat
in flavor appropirate for chosen recipe.
To Make 2 cups: 4 egg yolks * 9 TBSP sugar * 1/3 cup water * 1 cup
unsalted butter
CHOCOLATE BUTTER CREAM: For every cup of Butter Cream, add 3 ounces
melted semisweet chocolate which has been cooled slightly before
beating into the Butter Cream.
COFFEE BUTTER CREAM: For every cup of Butter Cream add 2-3 tsp
instant coffee powder dissolved in 1 TBSP hot water.
Description:
The real deal -- add butter cream to your standard layer cake
you will have a luscious gateau.
Source:
Basic French Cooking
S(Formatted for Mastercook):
by Deirdre Dee (zosha) 4-2010
Copyright:
HP Books * POB 5367 Tucson AZ 85703 * 602/888-2150 ISBN 0-89586-056-2
Yield:
1 1/2 cups
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1736 Calories; 153g Fat (77.8%
calories from fat); 10g Protein; 88g Carbohydrate; 0g Dietary Fiber;
1010mg Cholesterol; 43mg Sodium. Exchanges: 1 Lean Meat; 30 Fat; 6
Other Carbohydrates.
NOTES : Butter Cream can be prepared 3 days ahead, covered refrigerated.
The best directions I have seen to keep the eggs from breaking.
Nutr. Assoc. : 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] chocolate almond marbled pound cake
* Exported from MasterCook *
Chocolate-Almond Marbled Pound Cake
Recipe By :
Serving Size : 16Preparation Time :0:00
Categories: pound cake
Amount Measure Ingredient -- Preparation Method
1/4 cup stick margarine -- softened
3tablespoons vegetable shortening
1 1/3 cups sugar
3 large egg whites
1cup low-fat buttermilk
1/2 teaspoon baking soda
2 1/2 cups sifted cake flour
1/4 teaspoon salt
3/4 teaspoon almond extract
1 ounce semisweet chocolate square -- melted
vegetable cooking spray
Cream margarine and shortening; gradually add sugar, beating at high
speed of a mixer until light and fluffy (about 5 minutes). Add egg
whites, one at a time, beating after each addition.
Preheat oven to 325 F. Combine buttermilk and soda, and set
aside. Combine flour and salt, add to creamed mixture alternately
with buttermilk mixture, beginning and ending with flour
mixture. Reserve 2 cups of batter; pour remaining batter into a
bowl. Stir almond extract into reserved batter; stir chocolate into
remaining batter. Spoon almond batter alternately with chocolate
batter into a 9 x 5 inch loaf pan coated with cooking spray. Swirl
batters together using the tip of a knife.
Bake at 325 F for 1 hour and 10 minutes or until a wooden pick
instered in center comes out clean. Cool in pan 10 minutes on a wire
rack. Remove from pan; cool completely.
Source:
Best of Cooking Light's Holiday's 1997
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 185 Calories; 6g Fat (28.6%
calories from fat); 2g Protein; 31g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 117mg Sodium. Exchanges: 0 Lean Meat; 1 Fat;
2 Other Carbohydrates.
NOTES : From the files of zosha: downloaded from Kathys Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] coffee break wedding gift
For anyone scratching their heads about a wedding gift. When my son is tossing in for this gift he adds an espresso machine, 2 - 1# bags of hand-roasted coffee instructions on how to roast coffee with a popcorn popper. This ends up being a pretty big gift, so subtract items as you see fit. My usual for people I don't know really well - or even those I do. This has become my standard wedding gift so I buy the teapot pretty tins at the 2nd hand store, the coffee mugs at the dollar store; if I see bunt pans on sale I will buy them put them aside. If I know far enough in advance of a wedding I will get the coffee pot french press at Walmart on black Thursday set them aside. a regular sized Nordic ware bundt pan a smaller (6 cup) bundt pan + favorite recipes for both. a tea kettle a teapot (about 4 cup size) two matching white mugs with a pedestal bottom a coffee grinder a french coffee press a hinged tea infuser (heart shaped) a large tea ball a microwave coffee infuser (you put regular ground coffee in it stick it in your coffee mug with water nuke everything for 3 minutes -- so you don't have to get coffee from the vending machine. (I buy this at American Science Center for 50 cents -- I have never seen it elsewhere) homemade coffee syrups - cinnamon and pecan roasted barley for Korean tea (in a pretty tin) dried lavender (in a smaller, matching tin) a set of 6 teaspoons - because those cheezy 4 spoon sets that don't include the 1/2 TBSP or 1/8 tsp drive me crazy!! fancy whole bean coffee several of my favorite teas My Favorite Hot Cocoa Mix and my labor of love, because my printer doesn't work, hand written recipes for Korean Tea * How to roast barley for Korean tea * lavender tea * Earl Grey Lavender Tea * Lavender Lemonade * Lavender Mimosa * How to make your own coffee syrups * My Favorite Hot Cocoa Mix w/ instructions on how to use it to make hot Mocha iced Mocha * Starbucks Cinnamon Apple Cider * Oatfee (coffee made oatmeal) * Japanese Brown Rice Tea. If my printer is working I will give about 100 recipes using coffee tea, alcoholic coffee drinks, etc. Catalogs from my favorite sources, that also had supplies directly related to the above (Penzey's Spices * Spices Etc * Fairies Finest * Spice Barn) AND a card in which I try to write in italic Love one another, and you will be happy. It's as simple and difficult as that If they haven't been living together I also give them a coffee pot. For my niece, who lived with her dad until she was married, but was active in her future husband's church, I also gave her a 25 cup coffee pot 'cause I figured she would need one right away not 10 years from now. You cannot prevent the birds of sorrow from flying over your head, but you can prevent them from building their nests in your hair Deirdre Dee (zosha) Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] almond butter christmas cake
* Exported from MasterCook *
ALMOND BUTTER CHRISTMAS CAKE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
3 cups Cake Flour -- sifted
3 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cup Butter or shortening
1 1/2 cups Sugar
3 Eggs -- unbeaten
1/2 cup Almonds -- finely chopped
1/2 cup Raisins -- finely cut
1cup Milk
1 teaspoon Vanilla
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 eggs, one at a time,
beating thoroughly after each. Add nuts and raisins and beat well.
Add flour, alternately with milk, a small amount at a time, beating
after each addition until smooth. Add vanilla. Bake in two greased
9-inch layer pans in moderate oven (375 degrees F.) 25 minutes, or
until done. Spread Boiled Frosting (see recipe) between layers and on
top and sides of cake. Decorate top of cake with wreath of holly,
using pieces of maraschino cherries or red cinnamon candies for
berries, and slices of angelica or citron for leaves and stems. Or
decorate with poinsettias made of candied cherries.
Slice cherries in rings, cut rings in half, and arrange to form
petals of poinsettias. If desired, Lemon Butter Frosting (see recipe
) may be used.
Kate Smith Collection 1940 Published by General Foods Corp
(Courtesy of Barb Day)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3372 Calories; 63g Fat (16.6%
calories from fat); 70g Protein; 644g Carbohydrate; 12g Dietary
Fiber; 669mg Cholesterol; 2884mg Sodium. Exchanges: 18 1/2
Grain(Starch); 4 Lean Meat; 4 Fruit; 1 Non-Fat Milk; 9 Fat; 20 1/2
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] apple chunk cake
* Exported from MasterCook *
Apple Chunk Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
Mix all ingredients in one b
4 c Sliced apples -- (unpeeled)
2 c Sugar
2 ts Cinnamon
1/2 c Oil
2 Eggs
2 c All-purpose flour
2 ts Baking soda
1/2ts Salt
1 t Vanilla
1 c Chopped nuts
Frosting: *
Bake in 13 x 9 pan at 350, 35-40 min. Spray pan with Pam or grease it.
Dust cool cake with powdered sugar, or frost with cream cheese frosting.
This cake is best if baked one day ahead. If you're going to freeze the
apples ahead, don't mix with any of these ingredients until you're ready to
make the cake. Then defrost only enough to mix. * Cr. Cheese Frosting 1 lb
box of powdered sugar, 2 sm pkg cream cheese, softened. Add milk to desired
consistency.
You can peel and slice your apples and freeze them to use later in apple
crisp, apple pie, and apple chunk cake . When freezing for crisp or pie I
line the pan with plastic wrap then fill with sliced apples (heap them up).
After they're frozen remove from pan and wrap for the freezer. C. Erickson
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4730 Calories; 203g Fat (37.6%
calories from fat); 63g Protein; 693g Carbohydrate; 35g Dietary
Fiber; 424mg Cholesterol; 3749mg Sodium. Exchanges: 14 1/2
Grain(Starch); 4 1/2 Lean Meat; 4 1/2 Fruit; 37 Fat; 27 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] double chocolate rum cake
* Exported from MasterCook *
DOUBLE CHOCOLATE RUM CAKE - thatsmyhome
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: Cakes - Bundt/Tube Cakes - Chocolate
Holidays
Amount Measure Ingredient -- Preparation Method
1package chocolate cake mix -- (18 1/2 oz)
1package chocolate instant pudding mix -- (3 1/2 oz.)
1/2 cup rum
3/4 cup water
1/2 cup vegetable oil
1package semi-sweet chocolate chips -- (12 oz.) divided
Icing:
1cup raspberry preserves
1/2 cup rum
Remainder of semi-sweet
chocolate chips from cake recipe
2 Tbsp. shortening
1oz. white chocolate
Preheat oven to 350°. Grease 10-inch tube pan or spring form pan.
Combine cake mix, pudding mix, 1/2 cup of BACARDI
Select Rum, water and oil in bowl. Using an
electric mixer, beat at a low speed until
moistened. Beat for 2 minutes at a medium speed
then stir in 1 cup of chocolate chips.
Pour batter into pan and cook 50 minutes. Cool in
pan 15 minutes then remove from pan and cool on rack.
ICING: In small saucepan, heat preserves and
BACARDI Select Rum. Strain through sieve to remove seeds.
Place cake on serving plate and prick surface of
cake with fork. Brush glaze evenly over cake,
until all glaze has been absorbed.
In a glass bowl combine remaining chocolate chips
and shortening. Microwave on medium high until
melted, about 1 minute. Stir until smooth. (Or
heat over hot, not boiling, water until melted.)
Spoon chocolate icing over cake. Let stand 10 minutes.
Melt white chocolate and drizzle on top of chocolate icing.
Source:
http://www.thatsmyhome.com/chocolate/chocolate-rum-cake.htmDouble
Chocolate Rum Cake
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3379
Calories; 200g Fat (60.0% calories from fat); 22g
Protein; 278g Carbohydrate; 10g Dietary Fiber;
0mg Cholesterol; 2966mg Sodium. Exchanges: 39
1/2 Fat; 18 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from
flying over your head, but you can prevent them
from building their nests in your hair Deirdre Dee (zosha)
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[CAKE-RECIPE] banana cake TNT
* Exported from MasterCook *
BANANA CAKE - FrutisInCooking TNT
Recipe By :Robert Ackart
Serving Size : 0 Preparation Time :0:35
Categories: !! Church Baking!! TNT
Cakes - Bundt/Tube Cakes - Layer
Amount Measure Ingredient -- Preparation Method
2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
5Tablespoons flour
1/4 teaspoon salt
1cup butter
1 1/2 cups sugar -- divided
2 egg yolks -- beaten
1cup very ripe banana pulp -- mashed about 3 medium
1/3 cup sour cream
1 teaspoon vanilla
2 egg whites
Butter and flour a 9 or 10 tube pan. If a 10 inch tube pan is
used, double the recipe; a high cake will result.
In a mixing bowl, sift together these dry ingredients.
In a separate bowl, cream the butter until soft; gradually add the 1
cup sugar, beating constantly. Continue to beat the mixture until it
is light and fluffy.
One at a time, add the egg yolks to the butter mixture, beating well
after each addition.
In a separate bowl, combine the banana pulp, sour cream and vanilla.
Gradually combine the wet and dry ingredients, beginning and ending
with the dry; beat the batter well after each addition.
Beat the egg whites until soft mounds form; gradually add the 1/2 cup
sugar and continue beating until the egg whites are stiff. Fold them
into the batter.
Spoon the batter into the prepared pan and bake the banana cake at
350 degrees for 50 minutes, or until a knife inserted at the center
comes out clean. Remove the cake from the oven and allow it to cool
10 minutes before inverting the pan.
Can be baked in a 9x13 pan.
Cuisine:
American
Source:
Fruits In Cooking: A Selection of Unusual and Classic Fruit Recipes
S(formatted for MasterCook by Deirdre Dee):
Copyright:
1973 * Macmillian Publishing Co., Inc. * NY NY
Start to Finish Time:
1:25
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4556 Calories; 213g Fat (41.6%
calories from fat); 47g Protein; 626g Carbohydrate; 8g Dietary Fiber;
956mg Cholesterol; 4712mg Sodium. Exchanges: 14 1/2 Grain(Starch); 1
1/2 Lean Meat; 0 Non-Fat Milk; 41 1/2 Fat; 27 Other Carbohydrates.
NOTES : Makes one 9 or 10 inch cake
This delicacy should be entitled Dorothea Wiggin's Banana
Cake. Mrs. Wiggins is wife, mother and nurse, active in church and
civic affairs. Her activities would exhaust most people. Not
Dorthea! She thrives on her busy schedule and takes pleasure in
sharing it -- including this dessert.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] cornmeal pound cake
* Exported from MasterCook *
CORNMEAL POUND CAKE - MyRecipes
Recipe By :Chef Frank Stitt
Serving Size : 16Preparation Time :0:00
Categories: Cakes - Bundt/Tube Cakes - Pound
Amount Measure Ingredient -- Preparation Method
Cooking spray
1 tablespoon stone-ground white cornmeal
2 cups sugar -- divided
2/3 cup butter -- softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
5 large egg yolks
1cup low-fat sour cream
2 cups all-purpose flour
1/2 cup stone-ground white cornmeal
1/2 cup stone-ground white grits
1/2 teaspoon salt
1/2 teaspoon baking soda
5 large egg whites
Preheat oven to 325°.
Coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon cornmeal.
Place 1 3/4 cups sugar, butter, rind, and vanilla
in a large bowl; beat with a mixer at medium
speed until light and fluffy. Add egg yolks, 1 at
a time, beating well after each addition. Beat in sour cream.
Lightly spoon flour into dry measuring cups;
level with a knife. Combine flour, 1/2 cup
cornmeal, grits, salt, and baking soda in a
medium bowl; stir well with a whisk. Add flour
mixture to sugar mixture, stirring to combine.
Beat egg whites with a mixer at high speed until
foamy. Gradually add 1/4 cup sugar, 1 tablespoon
at a time, beating until stiff peaks form. Gently
stir one-fourth of egg white mixture into batter;
gently fold in remaining egg white mixture. Spoon batter into prepared pan.
Bake at 325° for 50 minutes or until a wooden
pick inserted in cake comes out clean. Cool in
pan 15 minutes on a wire rack; remove from pan.
Cool cake completely on wire rack.
Description:
This cornmeal cake has an unexpected crunch
from the grits and is great with strawberries and peaches.
Source:
http://www.myrecipes.com/recipe/cornmeal-pound-cake-1001616509/;
S(Formatted for Mastercook):
by Deirdre Dee (zosha)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 264
Calories; 10g Fat (34.4% calories from fat); 4g
Protein; 39g Carbohydrate; trace Dietary Fiber;
90mg Cholesterol; 221mg Sodium. Exchanges: 1
Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from
flying over your head, but you can prevent them
from building their nests in your hair Deirdre Dee (zosha)
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[CAKE-RECIPE] eggnog tube cake
* Exported from MasterCook *
Eggnog Tube Cake - QC
Recipe By :Mary Ellen Severance * Biggs CA
Serving Size : 12Preparation Time :0:00
Categories: !! EZ !! Potluck
!! TNT Cakes - Bundt/Tube
Holidays
Amount Measure Ingredient -- Preparation Method
1package white cake mix -- 18-1/4 oz
1package instant vanilla pudding and pie filling -- 3.9 oz
4 eggs
1cup eggnog
1/4 cup canola oil
2 teaspoons rum extract
1 1/2 teaspoons ground nutmeg
GLAZE
1cup powdered sugar -- sifted
1/4 teaspoon rum extract
3 teaspoons eggnog -- up to 4 tsp
In a large bowl, combine the cake mix, pudding, eggs, eggnog, oil,
extract nutmeg. Beat on medium speed for 2 minutes.
Pour into a well greased 10 in bundt pan. Bake at 350 degrees F for
38 - 41 minutes or until a toothpick inserted near the center comes
out clean. Cool on a wire rack for 10 minutes before inverting onto
a servng plate.
In a small bowl, combine the powdered sugar, extract enough eggnog
to achieve a drizzling consistency. Drizzle over cooled cake.
Description:
I especially like this recipe because it's so easy; my children
love the eggnog flavor. It's very special
S(Formatted for Mastercook):
by Deirdre Dee (zosha) 1-10
Copyright:
Quick Cooking Magazine November-December 23009
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 276 Calories; 11g Fat (37.2%
calories from fat); 5g Protein; 39g Carbohydrate; trace Dietary
Fiber; 85mg Cholesterol; 269mg Sodium. Exchanges: 0 Grain(Starch);
1/2 Lean Meat; 2 Fat; 2 1/2 Other Carbohydrates.
NOTES : I always get more like 16-18 servings from a bundt pan.
Make sure the powdered sugar is sifted so that the glaze will be
free of lumps. Also I like to increase the glaze by 50% (1-1/2 cups
sugar, 1/2 tsp rum extract, 2 TBSP eggnog) in order to get enough
glaze to completely cover the outside of the bundt cake.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] pineapple chiffon cake
* Exported from MasterCook *
PINEAPPLE CHIFFON CAKE - southernfood
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: !! Church BakingCakes - Bundt/Tube
Amount Measure Ingredient -- Preparation Method
2 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks -- slightly beaten
3/4 cup pineapple juice -- unsweetened
8 egg whites
1/2 teaspoon cream of tartar
Into a mixing bowl, sift together the dry
ingredients. With a spoon make a well in the
center of dry ingredients. Add the oil, egg
yolks, and pineapple juice. Beat with an electric mixer until very smooth.
In a large mixing bowl, combine the egg whites
and cream of tartar. Beat to very stiff peaks.
Pour the first batter in a thin stream into the
egg whites, gently folding in just until blended.
Pour into an ungreased 10-inch tube pan; bake at
325° for 55 minutes. Increase temperature to 350°
and bake for 10 minutes longer. Invert pan and cool completely.
Frost with Fluffy White Frosting or Pineapple Buttercream iCING
Description:
This pineapple chiffon cake is made with
pineapple juice and egg yolks and whites, along
with a little vegetable oil and other ingredients.
Source:
http://southernfood.about.com/od/pineapplecakerecipes/r/bl51023e.htm;
S(Formatted for Mastercook):
by Deirdre Dee (zosha) 4-11
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3559
Calories; 137g Fat (34.4% calories from fat); 63g
Protein; 525g Carbohydrate; 2g Dietary Fiber;
1063mg Cholesterol; 4079mg Sodium. Exchanges: 5
Lean Meat; 1 1/2 Fruit; 25 1/2 Fat; 33 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from
flying over your head, but you can prevent them
from building their nests in your hair Deirdre Dee (zosha)
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