Subject: COLLECTION: Cakes Vol.3 (of 5) (long!)
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From: cmouli@sc9.intel.com EGGLESS CHOCOLATE CAKE ====================== Ingredients: ------------ 200 g sweetened condensed milk 1 level tsp baking powder half tsp baking soda 125 g self-raising flour 1 1/2 tbsp cocoa powder 60 ml melted butter or margarine 1 tsp vanilla extract Instructions: ------------- 1. Sieve the flour, cocoa, baking powder and baking powder together. 2. Mix the condensed milk, flour, 75 ml water, vanilla extract and melted butter thoroughly. 3. Grease and dust a 6 inch or 7 inch cake tin and pour the mixture into it. Bake in a pre-heated oven at 400F for 10 mins. Thereafter, reduce the temp to 350F and bake for a further 15 mins. Cool, ice it and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: cmouli@sc9.intel.com EGGLESS SPONGE CAKE =================== Ingredients: ------------ 200 gms sweetened condensed milk 140 gms (5 oz) self-raising flour 60 ml melted butter or margarine 1 level tsp baking powder half tsp baking soda 1 tsp vanilla extract Instructions: ------------- 1. Sieve the flour, baking powder and baking soda together. 2. Mix the ingredients together, add 75ml water and beat well. 3. Grease and dust a 6 inch diameter cake tin. Pour the mixture into the prepared tin and bake in the pre-heated oven at 400F for 10 mins. Thereafter reduce the temp to 300F and bake for a further 10 mins. Cool the cake. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
FRIENDSHIP FRUITCAKE
====================
(Servings: 20)
Ingredients:
------------
1 ea 2-Layer box yellow cake mix with pudding in the mix (18.5-28oz size)
1/3 C Vegetable oil
4 Eggs
1 3/4 C Fruit from starter (See note)
1 C Chopped pecans
Confectioners sugar (if desired)
Cream cheese frosting (if desired) from your favorite recipe
Instructions:
-------------
Line the bottom of a springform angel food cake pan with waxed paper,
grease well, then flour.
In large mixing bowl of electric mixer, combine dry cake mix and oil.
Beat in eggs, one at a time, beating well. Add fruit; mix well. Fold
in nuts. Pour batter into prepared pan. Bake in a pre-heated 350-
degree oven 40 minutes, then reduce heat to 300 degrees and bake 35 to
40 minutes more, or until cake tests done.
Shake pan to loosen cake from sides and let sit 10 minutes. Lift the
center of the pan out and turn cake onto cake plate. Remove waxed
paper. Turn cake right-side up before serving. Sprinkle with
confectioners sugar if desired, or top with cream cheese frosting. This
cake tastes better when cold.
Note: You will use from 1 1/2 to 2 cups drained fruit per cake.
Starter For Friendship Fruitcake:
---------------------------------
3/4 C canned sliced peaches with syrup
3/4 C canned pineapple chunks with syrup
4 oz Red maraschino cherries, drained, halved
1 1/2 C Granulated sugar
1 ea Active dry yeast package
For Later Addition:
-------------------
1/2 C canned sliced peaches with syrup
1/2 C canned pineapple chunks with syrup
To Replenish Starter:
---------------------
Day 1:
------
1 1/2 C Starter juice
2 1/2 C Granulated sugar
2 lb Can sliced peaches with syrup
Day 10:
-------
2 1/2 C Granulated sugar
2 lb Can pineapple chunks with juice or 1 1-lb can pineapple chunks
and 1 1-lb can fruit cocktail
Day 20:
-------
2 1/2 C Granulated sugar
2 ea (4-oz) jars maraschino cherries, drained and halved (You can use
1 jar of red and one jar of green for color, or use 1 10-oz jar).
Instructions:
-------------
In a 1-gallon glass jar with wide mouth and lid, combine the peaches,
pineapple, maraschino cherries, sugar and yeast (make sure the yeast is
well mixed with syrup). Stir two times the first day. Stir once a day
afterwards. Do not refrigerate this mixture. Keep loosely covered.
Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup
pineapple with syrup.
Wait several days, stirring daily, then drain 2 cups of mixed fruit and
use to make cake as directed in the cake recipe (see recipe above).
Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count
this as Day One, and begin the process for renewing starter and making
cake.
Day 1: To reserved 1 1/2 cups starter juice (or to starter juice given
you by a friend), add 2 1/2 cups sugar and a 2-lb can of peaches with
syrup. Stir daily. Keep loosely covered. Do not refrigerate.
Day 10: Add 2 1/2 cups granulated sugar and pineapple chunks with juice.
Stir daily. Keep loosely covered. Do not refrigerate.
Day 20: Add 2 1/2 cups granulated sugar and drained and halved
maraschino cherries. Stir daily. Keep loosely covered. Do not
refrigerate.
Day 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter.
Use drained fruit to make 3 cakes (see recipe), give excess starter
juice to friends, and start a new batch of fruit (repeat aforementioned
process).
Note:
-----
At the end of 30 days, you will have enough excess starter juice to give
to about four friends. Be sure to keep enough juice (1 1/2 cups) for
your own starter. At the end of 30 days, there will be enough fruit to
use 1 3/4 cups fruit in each cake, which makes the cake better and
doesn't waste the fruit. The cakes can be frozen. It is not necessary
to bake all three cakes the same day, but stir the remaining fruit
mixture every day until it is used (this fruit mixture can be
refrigerated until used). The drained fruit can be frozen until you are
ready to bake the cakes.
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From: arielle@taronga.com (Stephanie da Silva) FRUIT UPSIDE DOWN CAKE ====================== 4 tblsp (60 ml) butter 1/2 (125 ml) cup light brown sugar 1/4 (1 ml) tsp grated nutmeg 2 cups (1/2 liter) peaches, sliced thin 1 tsp (5 ml) fresh lemon juice 1 1/3 cups (325 ml) cake flour 3/4 cup (175 ml) sugar 1 3/4 tsp (9 ml) baking powder 1/4 tsp (1 ml) salt 3 tblsp (45 ml) butter 1/2 cup (125 ml) milk 1 tsp (5 ml) vanilla extract 1 egg Instructions: ------------- Melt the butter in an 8-inch (20 cm) square pan. Add the brown sugar and nutmeg and blend well. Remove the pan from the heat and arrange the peach slices, slightly overlapping them, on the brown-sugar mixture. Sprinkle the peach slices with lemon juice. Sift the flour with the sugar, baking powder and salt. Stir the butter to soften it, then stir in the flour mixture, milk and vanilla extract. Mix until the flour is dampened. Beat the batter for two minutes with an electric mixer at medium speed or beat 300 strokes by hand. Add the egg, and beat for one minute longer with the mixer or 150 strokes by hand. Pour the batter over the peaches. Bake in a preheated 375F (190C) oven for 35 minutes. Cool the cake in the pan for five minutes and then invert it onto a serving plate; let stand for one minute more before removing the pan. Serve warm. (Note: in my experience, this cake does not keep very well.) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: pld@acsu.buffalo.edu (Pat Dennis) GERMAN CHOCOLATE CAKE (3 layers) ================================ Ingredients: ------------ 4 oz german sweet chocolate 1/2 cup boiling water 1 cup butter 2 cups sugar 4 egg yolks 4 egg whites, stiffly beaten 1 tsp vanilla 2 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1 cup buttermilk Instructions: ------------- Melt chocolate in boiling water. Cream butter and sugar until fluffy, add egg yolks, vanilla, and chocolate. Add dry ingredients alternately with buttermilk. Fold in egg whites. Pour into three 9" pans, lined on bottoms with wax paper. Bake at 350 for 30-35 minutes. Frost tops with Coconut Pecan Frosting, leaving sides unfrosted. Coconut Pecan Filling and Frosting ---------------------------------- 1 cup evaporated milk 1 cup sugar 3 egg yolks 1/2 cup butter 1 tsp vanilla 1 1/3 cup coconut 1 cup chopped pecans Instructions: ------------- Combine all except coconut and pecans in a saucepan. Cook over medium heat, stirring constantly, about 12 minutes. When mixture thickens, remove from heat. Stir in coconut and pecans. Cool until spreadable. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: shavelson@binah.cc.brandeis.edu Source: _The Fannie Farmer Cookbook_, by Marion Cunningham GERMAN SWEET CHOCOLATE CAKE =========================== Ingredients: ------------ Cake: ----- 4 oz. Baker's Sweet German Chocolate 1/2 c. boiling water 1 c. butter or margarine 2 c. sugar 4 eggs, separated 1 t. vanilla 2 1/4 c. flour 1 t. baking soda 1/2 t. salt 1 c. buttermilk [I used skim milk soured with 1 T. white vinegar] Instructions: ------------- Preheat oven to 350F. Butter and flour 3 9" round cake pans. Line the bottoms of the pans w/ buttered parchment or waxed paper, or foil (shiny side up). Melt chocolate in boiling water (I did this in the microwave). Let cool. In a mixing bowl, cream butter and sugar until fluffy. Add yolks, 1 at a time, beating well after each addition. Blend in vanilla and chocolate. Mix flour with soda and salt, then add alternately with buttermilk to chocolate mixture, beating well after each addition until smooth. In a separate bowl beat egg whites until they form soft peaks. Fold them into batter. Pour batter into the three pans. Bake for 30-35 minutes or until a tester comes out clean. Cool in the pans for 5 minutes then turn out onto a rack to cool. When cool carefully peel off paper. Coconut-Pecan Frosting ---------------------- 1 c. evaporated milk 1 c. sugar 2 egg yolks, slightly beaten 1/2 c. butter or marg. 1 t. vanilla 1 1/3 c. coconut (shredded) 1 c. chopped pecans Instructions: ------------- In a saucepan, mix the evaporated milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Stir in the coconut and pecans. Cool until thick enough to spread, beating occasionally. Frost only the tops of the layers with this frosting. Put on enough so that a little squishes out the sides. I decorated the top with some whole pecan halves. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: louann@teda.eda.teradyne.com (Lou Ann Smith) Author: Mrs. Jim Pontiero, Kimball, South Dakota) GLORIFIED CARROT CAKE ===================== Ingredients: ------------ 1 lb carrots, trimmed and peeled 1 1/2 cups salad oil 1 3/4 cups sugar 4 eggs 2 cups flour 2 tsp baking powder 2 tsp baking soda 2 tsp cinnamon 1 tsp salt 1/2 cup chopped pecans Pineapple Cream Cheese Frosting Instructions: ------------- Grease and flour 3 (8-inch) layer cake pans. Grate carrots finely. Mix oil and sugar in large bowl. Beat in eggs, one at a time. Sift together dry ingredients and add to egg mixture, blending well. Stir in grated carrots and add pecans. Turn into prepared cake pans. Bake in preheated 350 degree oven for 30 minutes or until cake is done. Cool in pans for 10 minutes. Remove cake layers and cool thoroughly before frosting. Cut each layer in half, crosswise. Spread frosting between layers and on top of cake. Garnish with pecan halves, if desired. Pineapple Cream Cheese Frosting: -------------------------------- 1 pkg (8 oz) cream cheese, softened 1/2 cup butter, softened 1 lb confectioner's sugar 1 can (8 oz) crushed pineapple, well drained 1 tsp vanilla Instructions: ------------- Beat cream cheese with butter until smooth. Add confectioner's sugar a little at a time, beating until very smooth and fluffy. Blend in vanilla and drained pineapple. Chill about 30 minutes, until of spreading consistency. (This cake freezes well either frosted or unfrosted.) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) HAZELNUT CAKE (TORTA DI NOCIOLE) ================================ Ingredients: ------------ 3 cups hazelnuts, shelled 1 cup raw sugar 1 tblsp unsweetened cocoa powder 7 ounces unsalted butter 4 eggs, separated 3/4 cup flour Instructions: ------------- 1. Toast the hazelnuts in a 350F oven, stirring occasionally with a wooden spoon. Cool. Rub them between your hands to remove the skin. Chop them. Add 1 tablespoon of sugar and the cocoa and chop again. 2. Pre-heat the oven to 350F. Beat the sugar and butter for 20 minutes. Add the egg yolks, still beating. Mix the flour with the hazelnuts, then fold them into the sugar mixture. Beat the egg whites to stiff peaks in a separate bowl. Fold the egg whites into the sugar mixture. 3. Place in a buttered and floured 12 inch cake pan (we used a Bunt cake pan). Bake for 1 hour at 350F. 4. Allow to cool before turning out. 5. Serve with whipped cream. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) HAZELNUT-CHOCOLATE VIENNESE TORTE ================================= (Makes about 12 servings) Ingredients: ------------ Potato starch (or sugar) for the pan 6 large eggs, 5 of them separated Pinch of salt 2 tsp lemon juice, preferably fresh 3/4 cup sugar, divided 2 tsp freshly grated lemon rind (yellow part only) 3 oz. very finely grated semisweet (or "dark") bar chocolate 2 1/2 cups very finely ground unblanched hazelnuts (about 8 oz.) 1/4 cup sweet Passover wine, sherry, or flavored brandy ~ 1/2 cup apricot (or other) jam or preserves 1/3 cup water 3 Tblsp vegetable oil 1 cup sugar 1/2 cup unsweetened cocoa powder ~ 1 cup ground hazelnuts, for the sides of the torte 12 whole hazelnuts 1 ounce semisweet (or "dark" bar chocolate (for chocolate curls) Instructions: ------------- Grease a 9-inch springform pan well, and coat it with potato starch (or sugar), tapping out any excess. If desired line the bottom of the pan with wax paper to make removal of the cake easier. Set aside. For the batter, in a large mixing bowl, beat the 5 egg whites with the salt and lemon juice until foamy. Then very gradually add 1/4 cup of the sugar, and continue beating the whites until they form stiff, but not dry, peaks. Use the same beaters and another bowl to beat the 5 egg yolks and the additional whole egg with the remaining 1/2 cup sugar and the lemon rind until they are very light and fluffy. Gently, but thoroughly, fold the beaten whites into the beaten yolk mixture. Then fold in the grated chocolate and ground hazelnuts. Pour the batter into the prepared pan. Bake the torte in a preheated 325-degree oven for 50 to 55 minutes, or until the top springs back when gently pressed with a fingertip. Leave the torte in the oven, turn off the heat, and open the oven door slightly. After 10 minutes, remove the torte from the oven. Run a knife around the edge of the torte to release it from the pan rim; then cool the torte for 30 minutes longer in the pan. Remove the pan rim, and COOL THE TORTE COMPLETELY ON THE PAN BOTTOM. (The center of the torte will settle slightly.) Cover a 9- or 10-inch cardboard circle with a heavy duty aluminum foil or freezer paper, for a base (or use a cake platter). Invert the torte onto the prepared base and remove the bottom of the pan (and the wax paper, if used). Sprinkly the wine evenly over the torte. Heat the jam (in a small saucepan on the stove, or in a small heatproof bowl in the microwave oven) until it is thinned; then brush or spread the jam all over the torte. (This not only adds flavor, but also evens out the surface of the cake so the chocolate glaze will be perfectly smooth.) For the chocolate glaze, combine the water, oil, sugar, and cocoa in a small saucepan and mix very well. Cook the mixture over LOW HEAT, stirring constantly for 10 to 14 minutes, or until the glaze thickens slightly and is very smooth and shiny. For the best flavor and texture, it should not boil. Remove the glaze from the heat and stir it for 3 to 4 minutes longer, or until it cools slightly and gets a bit thicker. Pour all the glaze in the center of the torte, and immediately use a metal or rubber spatula to evenly spread it all over the top and sides. Wipe up any drips from the cardboard base or serving platter. Let the torte rest a few minutes until the glaze begins to set, but is still soft. Press handfuls of ground hazelnuts all over the sides of the torte, but NOT the top. Arrange the whole hazelnuts, evenly spaced, in a circle on top of the torte, about 1 inch in from the edge. Heap some chocolate curls (or coarsely grated bar chocolate) in the center of the torte (where it may have settled a bit). Refrigerate the uncovered, completed torte for several hours or, preferably, overnight so that the glaze can set, and the flavors and textures can "mellow." For the best flavor and texture, remove the torte from the refrigerator a few hours before serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: wilkins@renoir.scubed.com (Darin Wilkins) HONEY CARROT CAKE ================= Ingredients + Instructions: --------------------------- Mix together: ------------- 2 C flour 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt Add and mix thoroughly: ----------------------- 1 1/2 C oil Add, one at a time, beating thoroughly after each addition: ----------------------------------------------------------- 4 eggs Add and mix thoroughly: ----------------------- 1 1/2 C honey 1 tsp vanilla. Blend in: --------- 3 C grated carrots 1/2 C chopped pecans or walnuts. Pour into greased 9x13-inch baking pan. Bake at 350 F for 1 hour. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: vwebb@massey.ac.nz (V. Webb) HONEY CINNAMON CHEESECAKE ========================= Ingredients: ------------ 250 g digestives/graham crackers 100 g melted butter (not margarine) 400 g Quark 2 Tbsps raw sugar 1/2 cup liquid honey 2 eggs rind of one lemon, grated cinnamon Instructions: ------------- 1. Put digestives or graham crackers in a processor until they are crumbs. Add melted butter, mix briefly, then press into a 25cm flan dish. Chill until firm. 2. In a bowl beat eggs lightly with the quark. Add the sugar, honey and lemon rind. Pour into the crust and sprinkle generously with cinnamon. 3. Bake in a preheated oven for 50 minutes at 180 Celsius, or until firm. Serve at room temperature or chilled. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: the1edr@cabell.vcu.edu (Erica D. Rodgers) JAVA POUND CAKE =============== Source: The Coffee Book by Christie and Thomas Katona Ingredients: ------------ 1 cup butter 1 1/4 cups sugar 4 eggs 1/2 cup brewed coffee * 2 1/4 cups flour 1 tsp baking powder 1/2 tsp salt 2 tsp vanilla * 1/2 tsp mace * Instructions: ------------- Preheat oven to 325 degrees F. Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs, beating well after each addition. Add coffee and vanilla. Sift dry ingredients together and add to creamed mixture. Pour into a well greased 9 x 5 inch loaf pan which has been lined with parchment paper on the bottom. Bake for 1 hour and 25 minutes or until cake tests done. Cool in pan for 15 minutes and then turn out on a rack to cool completely. Now for my changes: ------------------- I used a gourmet flavored coffee to make the brewed coffee with. The flavor that I used was buttered rum. In place of the vanilla (I thought it would clash with the rum coffee) I used Myer's Original Spiced Rum. Also, since I didn't have any mace on hand, I used nutmeg instead. All in all, it turned out well. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: wilkins@renoir.scubed.com (Darin Wilkins) Author: Jennifer Pfeiffer, of Portland, Oregon JENNIFER'S CARROT CAKE ====================== Ingredients: ------------ 3 C unbleached white flour 2 C sugar 1 C shredded coconut 2 1/2 tsp baking soda 2 1/2 tsp cinnamon 1/4 tsp nutmeg 1 tsp salt 2 C shredded carrots 1 1/4 C oil 2 tsp vanilla 1 tsp grated orange zest 1 (11 ounce) can mandarin oranges (undrained) 3 eggs Instructions: ------------- Mix ingredients for 2 minutes at highest speed on electic mixer. Pour into 9x13-inch pan and bake at 350 F for 40-50 minutes. Let cool in pan for 10-20 minutes before removing. Note: ----- This recipe recommends, if possible, baking and frosting the cake 2 days in advance of serving, and then allowing it to season in the refrigerator. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: louann@pern.Eng.Sun.COM (Lou Ann Smith) KAHLUA CHEESECAKE SURPRISE ========================== Ingredients: ------------ Zwieback Crust (recipe below) 2 envelopes unflavored gelatin 1/2 cup Kahlua 1/2 cup water 3 eggs separated 1/4 cup sugar 1/8 tsp salt 2 (8 oz.) packages cream cheese 1 cup whipping cream Shaved or curled semi-sweet chocolate Ingredients: ------------ Prepare Zwieback Crust. In top of double boiler, soften gelatin in Kahlua and water. Beat in egg yolks, sugar and salt. Cook over boiling water stirring constantly, until slightly thickened. Beat cheese until fluffy. Gradually beat in Kahlua mixture; cool. Beat egg whites until stiff but not dry. Beat cream stiff. Fold egg whites and cream into cheese mixture. Pour into prepared pan. Chill 4 to 5 hours, or overnight. Remove from refrigerator 15 minutes before serving. Decorate with shaved or curled chocolate. Makes 12 servings. (To add flavor, spoon a little Kahlua over each serving). Zwieback Crust: --------------- Blend 1 1/2 cups fine Zwieback crumbs, and 1/3 cup each sugar and melted butter together. Press firmly over bottom and halfway up sides of a 9-inch springform pan. Bake in a moderate oven (350 degrees F.) 8 to 10 minutes. Cool. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: jay@ecsvax.uncecs.edu (Jay Novello)
Source: "Sinkin' Spells, Hot Flashes, Fits and Cravins", better known as
"White Trash Cookin' Vol.2" by Ernest Matthew Mickler:
KATHERINE BELLE'S TOMATO SOUP CAKE
==================================
Ingredients:
------------
1 can tomato soup
1 c sugar
2 Tbs oleo
1 c raisins
1 c candied cherries, chopped
1 c nuts, chopped
1 1/2 c flour
1 egg
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp soda
Instructions:
-------------
Mix sugar, oleo, tomato soup and egg. Beat well. Sift flour, spices
and soda. Add to the first mixture and mix. Add nuts and cherries and
raisins and mix. Bake one hour in oven at 350 degrees. Use tube pan or
leaf (?) pan.
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From: arielle@taronga.com (Stephanie da Silva) KENTUCKY BOURBON CAKE ===================== Ingredients: ------------ 3/4 lb butter 2 cups white sugar 2 1/4 cups light brown sugar, firmly packed 6 eggs 5 1/2 cups all purpose flour 1/4 tsp salt 1 tsp mace 2 cups bourbon whiskey 3 1/2 cups (1 lb) pecan nuts chopped Instructions: ------------- Cream butter and approx. half of the sugar, in another bowl, beat the eggs with the remaining sugars until light and fluffy (several minutes at least). Combine the butter and egg mixtures. Sift the dry ingredients and add them along with the whiskey a little at a time to the egg/butter mixture. Finally stir pecans into the batter. Bake in a slow oven in a large (10 inch) tube type pan for appox 2 to 2 1/2 hours, until a knife inserted into the cake comes out clean. The recipe now says to wrap the cool cake in Al foil and keep in the fridge for a week or two to let the flavors "meld", however everyone around my house usually consumes it in the following few days. This cake when baked still contains a substantial amount of whiskey! Its rather surprizing. I assume the vapors get trapped in the cake or whatever. It tastes great (really great) with a blob of sweetened whipped cream (with vanilla of course). BTW: this makes a heck of a large cake. I have made little cakes in those minature loaf pans to give as Xmas gifts and it worked great, dividing the recipe in half. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) KEY LIME CHEESECAKE PIE ======================= Ingredients: ------------ Crust: ------ 1/2 of 15-ounce package all ready pie crusts 1 tsp flour Filling: -------- 1 envelope Unflavored gelatin 1/2 cup lime juice 1 cup sugar 2 eggs, beaten 2 pkg (3 ounces each) cream cheese softened 1/4 cup (1/2 Stick) butter or margarine, softened 1 cup whipping cream 1 1/2 tsp grated lime peel Whipping cream, whipped, sweetened Lime slices Instructions: ------------- Prepare pie crust with flour according to package directions for unfilled one-crust pie using 9-inch pie pan (See Note). Generously prick crust with fork. Bake in preheated 450-degree oven 9 to 11 minutes or until lightly browned. Cool. To make filling, in small saucepan, soften gelatin in lime juice 5 minutes. Blend in sugar and eggs. Over medium heat, bring mixture to a boil. Reduce heat. Boil gently 3 minutes, stirring constantly. In small bowl, combine cream cheese and butter; beat well. Pour in hot lime juice mixture; beat until smooth and well blended. Refrigerate until cool, about 45 minutes, stirring occasionally. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Fold in cooled lime juice mixture and lime peel. Spoon into cooled pie crust. Refrigerate until firm, about 2 hours. Garnish with whipped cream and lime slices. Store in refrigerator. Note: ----- To form starburst design, trim dough even with edge of pan. Cut dough at about 1/2-inch intervals all around edges, making each cut 1/2 inch long. Fold each square in half diagonally to form a triangle, pressing lightly into dough to seal. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: doug@tellabs.com (Doug David) KILLER CHEESECAKE ================= Ingredients: ------------ 2.5 lbs of cream cheese at room temp 1 3/4 granulated sugar 3 Tbs all-purpose flour Zest of 1 lemon Zest of 1 orange 1/4 tsp vanilla extract 5 eggs 2 additional egg yokes 1/4 cup whipping cream 9-inch springform pan lined generously with butter and patted with graham cracker crumbs Instructions: ------------- Heat oven to 500 degrees. Prepare springform pan. With and electric beater, mix the cheese, sugar, flour, orange and lemon zests and vanilla until smooth. Add the eggs and yokes, beating in one at a time, and finally the cream. Pour the mixture into the prepared springform pan and bake for 10 minutes or until the top of the cake turns golden brown. Reduce oven temperature to 200-225 and bake for one hour longer. Remove cake from oven and cool on a rack until it reaches room temperature. Then release the sides of the pan. Do not remove the bottom of the pan. Place cake on a platter. Top with fruit or glaze, if desired, and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: katzd@herald.usask.ca (David Katz) KRUMKAKE ======== Ingredients: ------------ 2 eggs 2/3 cup sugar 1/2 cup butter, melted 1 tsp vanilla 1 1/2 cups all purpose flour Instructions: ------------- Beat the eggs and sugar together until they turn pale yellow. While continuing to beat, slowly add the melted butter. Add and blend in the vanilla. Finally, stir in gently the flour, being careful not to over-mix. Heat the krumkake iron over medium heat. Place one tablesoon of the mixture in the middle of the iron and close lid, gently pressing until the batter spreads evenly to the sides. Cook about 2 minutes on each side until very lightly browned. Remove from iron and immediately roll around a cone form or the handle of a wooden spoon. It will harden to shape very quickly. To serve, fill with whipped cream. You may need to experiment with the consistency of the batter, the amount used and the cooking times to get it to work right. This is one of those recipes that seems to require a goodly amount of "expert knowledge" from doing it. Also, for the first few cookies of each batch you may want to rub the surface of the iron with a lightly buttered sheet of paper towel. After the first few, it is no longer necessary. Cone forms are sold which are specially designed for rolling krumkake, or you can use a cone used for making cream horns, or fashion one out of a solid chunk of aluminum foil as I did. The 'real' ones are wood and have a knob handle on the base to make them easy to use. They also have a depth sufficient to roll the 6-7 inch circle around. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) LEMON-GLAZED CHEESECAKE ======================= Ingredients: ------------ 2 cups graham cracker crumbs 6 tblsp butter; melted 2 tblsp sugar 3 8-ounce packages cream cheese 3/4 cup sugar 3 eggs, room temperature 1/4 cup fresh lemon juice 2 tsp grated lemon rind 2 tsp vanilla 2 cups sour cream 3 tblsp sugar 1 tsp vanilla Lemon Glaze Curled lemon strip, large strawberry and mint leaves for garnish Instructions: ------------- Preheat oven to 350F. Combine first 3 ingredients thoroughly. Press crust evenly onto bottom and sides of buttered 9 inch springform pan. Bake crust 5 minutes. Allow to cool. Beat cream cheese until soft. Add sugar, blending thoroughly. Add eggs one at a time, beating well after each addition. Mix in lemon juice, rind and vanilla. Blen well. turn into pan and bake 35 minutes. Meanwhile, blend sour cream and remaining sugar and vanilla. Remove cake from oven after baking 35 minutes. Gently spread sour cream mixture over top. Return to oven and bake 12 more minutes. Cool cheesecake on wire rack 30 minutes. Spread with slightly cooled lemon glaze (before glaze sets). Chill several hours or overnight before removing sides of pan. Lemon Glaze: ------------ 1/2 cup sugar 1 1/2 tblsp cornstarch 1/4 tsp salt 3/4 cup water 1/3 cup fresh lemon juice 1 egg yolk 1 tblsp butter 1 tsp grated lemon rind Instructions: ------------- In heavy 1-quart saucepan mix sugar, cornstarch and salt. Combine water, lemon juice and egg yolk and add to sugar mixture. Cook over low heat, stirring constantly, until mixture comes to a slow boil and thickens. Add butter and lemon rind. Allow to cool slightly, but spread on cheesecake before glaze sets. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: swwang@zuni.litc.lockheed.com (Sophia W Wang) Source: From a Land O'Lakes butter package LEMON POPPY SEED CAKE ===================== Ingredients: ------------ 3 cups all-purpose flour 2 cups sugar 1/4 cup poppy seed 1 cup butter (sweet, unsalted) softened 1 cup buttermilk 4 eggs 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 4 tsp grated lemon peel 1/2 tsp vanilla Glaze: ------ 1 cup powdered sugar 1-2 tbsp lemon juice Instructions: ------------- Heat oven to 325 degrees. In large mixer bowl, combine all cake ingredients. Beat at low speed, scraping bowl often until all ingredients are moistened. Beat at high speed, scraping bowl often until smooth (1-2 minutes). Pour into greased and floured 12-cup bundt pan or 10-inch tube pan. Bake for 55-65 minutes or until wooden pick inserted into center comes out clean. Cool 10 minutes. Remove from pan. Cool completely. In small bowl, stir together powdered sugar and lemon juicee until smooth. Drizzle over cake. Note: ----- Be careful when you drizzle the glaze--I managed to get the entire counter sticky! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: fogel@oasys.dt.navy.mil (Brenda Fogel) Source: Southern Living Magazine LITTLE CHEESECAKES (SORT OF) ============================ Ingredients: ------------ 2 (8 oz) pkgs of cream cheese 1 cup of sugar 2 eggs 1 tsp vanilla 12 vanilla wafers Blueberry pie filling (personally I think any flavor would be fine) Muffin Tins Instructions: ------------- Beat cream cheese medium speed until fluffy. Add sugar. Then add eggs one at a time (make sure first is blended then drop in next one) make sure it is well blended. Stir in vanilla (I just kept the beater on for the whole thing). Place a vanilla wafer in each paperlined cup in a muffin pan. Spoon in mixture over wafers. Bake for 20 minutes at 350 degrees. Leave in muffin pan. Chill overnight. Then to serve drop about a tablespoon of pie filling on each. Enjoy!!!!! Note: ----- I used light cream cheese out of habit and I thought it tasted great (of course I still used sugar). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: ejdavies@watcgl.uwaterloo.ca (Eric Davies) Source: Full Circle Foods Newsletter, No 31 LOW FAT CARROT CAKE =================== 1 1/3 C unbleached all-purpose flour 1 C whole wheat flour 2 t baking powder 2 t cinnamon 1 t baking soda 1/4 t nutmeg 2 C grated carrots 1 C unsweetened applesauce 3/4 C packed brown sugar 1/3 C vegetable oil 1 t pure vanilla extract (I used artificial) 3 eggs 1/2 C raisins (optional) 1/2 C walnut pieces (optional) Instructions: ------------- In a mixing bowl, combine both flours, baking powder, cinnamon, baking soda, nutmeg, raisins, and walnuts. Whisk together the carrots, applesauce, sugar, oil, and eggs; gently stir into flour mixture. Transfer to an oiled 9inch springform pan. Bake at 350F for 60-65 min or until cake tester comes out clean. Hint: if you like pineapple in your carrot cake, replace half of the apple sauce with crushed or chunk unsweetened pineapple. Frosting: --------- Take 125 gms of cream cheese and mix icing sugar (powdered sugar) into it. Keep adding icing sugar and mixing it in until it has a nice thick but still spreadable consistency. I'd suggest starting with 1 cup of icing sugar and working my way up. Frost the cake after it has cooled. Refrigerate. Additional notes by Eric: ------------------------- - I found that three medium sized apples yield about 1C of apple sauce. - about 125 grams of cream cheese was ample to make the frosting (and increase the fat content). They suggest trying riccota or quark cheese for lower fat. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: patti@nestor.uucp (80122-stankovich) LYNN'S CARROT CAKE ================== Ingredients: ------------ 3 c all-purpose flour 2 1/2 c sugar 1 tbl baking soda 1 tbl cinnamon 1 tsp salt 4 large eggs 1 1/2 c salad oil 1 tsp vanilla extract 2 c packed shredded carrots 2 c chopped walnuts 1 20 oz. can crushed pineapple (with juice) Instructions: ------------- Preheat oven to 350 degrees F. Grease and flour two 10-inch round cake pans. In a large bowl with a spoon, mix flour, sugar, baking soda, cinnamon and salt. In a small bowl, with a fork, beat eggs slightly. Stir in salad oil and vanilla extract. Stir egg mixture, shredded carrots, walnuts and crushed pineapple into flour mixture just until flour is moistened. Pour batter into pans. Bake 40-45 minutes until toothpick comes out clean. Cool cake in pans on wire racks for 10 minutes. Remove cake from pans; cool completely on racks. When cake is cool, frost with Creamy Cheese Frosting (below). Creamy Cheese Frosting ---------------------- 1 12 oz pkg of cream cheese (softened) 1/2 c butter (softened) 1 tbl lemon juice 1 1/2 tsp vanilla 5 1/2 c confectioners' sugar In large bowl, with mixer at medium speed, beat cream cheese (softened), butter (softened), lemon juice and vanilla extract until smooth. Gradually beat in confectioners' sugar until smooth. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: dianebi@ice.wv.tek.com (Diane Biernat) MALLO-NUT FUDGE CAKE ==================== Ingredients: ------------ 3 oz. baking chocolate, cut fine 3/4 cup boiling water 1-3/4 cup sifted cake flour 1-1/2 cups sugar 3/4 tsp. salt 1/2 tsp. baking powder 3/4 tsp. soda 1/2 cup shortening 1/3 cup thick sour milk 1 tsp vanilla 2 eggs unbeten 18 large marshmallows, cut in half (or 1-1/2 cups small marshmallows) 1/2 cup nuts Instructions: ------------- Put chocolate in mixing bowl. Pour boiling water over chocolate and stir until melted. Cool. Sift flour, sugar, salt, baking powder, and soda into chocolate mix. Drop in shortening. Beat 2 minutes at medium. Add sour milk, vanilla, eggs and beat 2 minutes more. Bake at 350 deg. for 30 - 40 minutes in 9 x 13" pan. While still warm, put marshmallows and nuts on top of cake. Cool. Frost with following frosting recipe. Minute Fudge Frosting --------------------- Ingredients: ------------ 1 oz. baking chocolate, finely cut 1 cup sugar 1/3 cup milk 1/4 cup shortening 1/4 tsp salt Instructions: ------------- Combine Ingredients. Bring to a full rolling boil, stirring constantly, and boil 1 minute. Beat until lukewarm. Add 1 tsp. vanilla, then beat with mixer on high until thick enough to spread. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: hodgesmp@ctrvax.vanderbilt.edu (HODGESMP) MARBLE PUMPKIN CHEESECAKE ========================= Ingredients: ------------ 2 8-oz packages cream cheese, softened 1/2 cup cooked or canned pumpkin 1/2 cup sugar 1/2 tsp vanilla 1/2 tsp cinnamon dash cloves dash nutmeg 2 eggs 1 graham cracker crust 1/3 cup mini-semi-sweet chocolate chips Instructions: ------------- Sprinkle some of the chocolate morsels on the bottom of the pie crust (wide coverage, but not too many). Melt the rest in microwave. Mix cream cheese, pumpkin, sugar, vanilla and spices until well blended. Add eggs and mix well. Remove 1/3 cup of mixture and mix with melted chocolate. Pour rest of cheese mixture into crust. Spoon chocolate mixture on top and swirl with a table knife or spoon. Bake at 350 degrees for 40 minutes or until center is almost set. Refrigerate 3 hours or overnight. Garnish with whipped cream and chopped pecans OR chocolate shavings. Makes 8 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: jjmorris@gandalf.rutgers.edu (Joyce Morris) MATZO BALLS =========== 1) Cream 2 Tablespoons of chicken fat [You can often get almost this amount if you chill canned chicken soup before use]. 2) Beat 2 eggs well. Beat into creamed chicken fat. 3) Mix together 1/4+ cup of matzo meal 1/2 tsp salt grating of nutmeg 1/2 tsp parsley pepper to taste onion powder to taste [sorry fresh just doesn't work here] 4) Stir into egg/chicken fat just until mixed and is a soft dough. You may have to add some matzo meal if it is too loose. 5) Chill in refrigerator for at least several hours [or at least 30 minutes]. [Can be chilled for 24 hours] 6) Taste for flavor and adjust if necessary and/or add matzo meal. Stir as little as possible. 7) Dip up with teaspoon and push off with your fingers into boiling chicken soup. Do NOT shape unless you like your matzo balls heavy like cannon balls. 8) Boil in soup with lid on pot for 20 minutes. At our house, we take a little soup with our matzo balls. You will find that the soup leaches the flavor out of the matzo balls so that the soup is very tasty. Also remember when tasting your soup for flavor that it will boil down and concentrate. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: jjmorris@gandalf.rutgers.edu (Joyce Morris) MATZO KUGEL =========== 1) Crumble boards of matzo into a bowl. 2) Add just enough orange juice to dampen. [The original recipe calls for water to soak and then wring the water out] 3) Grate rind of orange. 4) Beat egg. Add sugar, orange rind, cinnamon, cloves, ginger and nutmeg. 5) Grate an apple or two [depends on size]. 6) Add grated apple and egg mixture to matzo which should now be soft. Also add almonds. Mix well. 7) Spread into well greased casserole dish. 8) Sprinkle cinnamon and sugar on top. 9) Dot with butter. 10) Bake until knife inserted in center comes out clean and top is browned. [30-50 minutes at 350 ??] This can be eaten as a main course with salad or as a side dish. It is also great the next day cold although the top will no longer be crispy. My memory seems to say that the original recipe called for 3 boards of matzo, 4 apples, 2 eggs and lots of sugar. Since I am not feeding a family of 6 like my mom, I cut it back. Then since I lost the recipe and Mom is a long-distance call I found that it is hard to mess this up when you do it by feel. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: starkey@netcom.com (Beth Starkey) MAYONNAISE CAKE =============== Ingredients: ------------ 1 C sugar 3 T cocoa 1 1/2 tsp soda 2 C flour 1 C mayo 3/4 C hot water 1 1/2 tsp vanilla Instructions: ------------- Mix sugar, cocoa, soda, flour. Add mayo, hot water, vanilla. Bake in moderate oven. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: jaf@jupiter.sun.csd.unb.ca (J. Anthony Fitzgerald)
Source: "Let's Break Bread Together" cookbook, published by The United
Churches in Canada. This recipe is credited to The Little Current
United Church of Little Current, Ontario.
MICROWAVE CARROT CAKE
=====================
Ingredients:
------------
325 ml white sugar
250 ml oil
5 ml vanilla
3 eggs
300 ml all purpose flour
75 ml whole wheat flour
2 ml salt
7 ml baking soda
15 ml cinnamon
175 ml coarsely chopped nuts
625 ml grated carrots
Instructions:
-------------
In a large bowl, blend sugar, oil and vanilla. Add eggs and beat well.
In small bowl mix flours, salt, soda, cinnamon and cloves. Stir in
nuts.
Stir dry ingredients into wet. Fold in carrots. Turn into 3 liter
microwaveable bundt pan.
Microwave 10 minutes, rotating dish 1/4 turn every 4 minutes. (Note
exact cooking time will depend on power of oven. I find more like 11
minutes is required. Top may appear slightly raw but will continue to
cook as heat works its way out from the inside of the cake.)
Let stand 10 minutes on heat proof surface.
Loosen sides and centre. Invert on serving plate and cool.
Frost or ice with Cinnamon Cream Cheese frosting (icing).
Cinnamon Cream Cheese Frosting
------------------------------
125 gm cream cheese
45 ml softened butter
250 ml powdered fruit sugar or icing sugar
2 ml cinnamon
In small bowl, cream butter and cheese. Blend in sugar and cinnamon
until light and fluffy. Spread over carrot cake.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) MISSISSIPPI MUD CAKE (1) ======================== Ingredients + Instructions: --------------------------- Cream 1/2 pound butter with 2 cups of sugar & 3 tablespoons cocoa. Beat in 4 eggs. Add 1 1/2 cups self rising flour, 1 1/2 cups coconut, 1 1/2 cups chopped walnuts and 1 teaspoon vanilla. Bake for 40 to 45 minutes in a 350F oven in a greased and floured 9" x 13" pan. Remove from oven and immediately cover top with one cup cut up marshmallows. Let cool. Combine 1/4 lb. butter, 1 package icing sugar, 1/3 cup cocoa, 1/2 cup evaporated milk. Beat until creamy and spread on cake. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) MISSISSIPPI MUD CAKE (2) ======================== Cake: ----- 1 cup (2 sticks) butter or margarine, softened 2 cups of sugar 2 tblsp unsweetened cocoa powder 4 eggs 1 tsp vanilla 1 1/2 cups all-purpose flour 1 1/2 cups nuts 1 1/2 cups flake coconut Topping: -------- 1 jar (7 ounces) marshmallow cream Icing: ------ 1 box powdered sugar 1/2 cup unsweetened cocoa powder 1/2 cup evaporated milk 1/2 cup (1 stick) butter or margarine, softened Instructions: ------------- 1. Heat oven to 350 F. 2. For cake, combine butter, sugar, cocoa, eggs and vanilla in large bowl. Mix until creamy. Add flour, nuts and coconut. Mix thoroughly. 3. Bake at 350 for 45 minutes. 4. For topping, remove cake from oven and immediately spread with marshmellow cream on top. Let cool. 5. For icing, combine powdered sugar, cocoa, evaporated milk and butter. Mix thoroughly. Spread on top of marshmellow cream. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: shrini@wings.oscs.montana.edu (Yvette) MOIST CHOCOLATE CAKE ==================== (Serves 8) Ingredients: ------------ 1 1/2 cup flour 1/2 tsp. salt 1 cup white sugar 3 Tbs. cocoa powder 1 tsp. baking soda 1 tsp. vanilla extract 1 Tbs. vinegar 5 Tbs. soy margerine (I use vegetable oil) melted 1 cup cold water 1/2 cup semi-sweet chocolate bits (optional) Instructions: ------------- Using a fork, combine all ingredients except vanilla, oil and vinegar in an 8" square pan. Stir in vanilla, vinegar, oil. Pour water over all. Stir well. 350F oven for 30-35 minutes %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) MOIST LEMON CAKE ================ Ingredients: ------------ 4 eggs 8 oz butter 8 oz sugar 8 oz self-rising flour juice of 2 lemons 3 tblsp icing sugar Instructions: ------------- Cream butter and sugar. Add beaten eggs and sifted flour alternately. Turn into an 8 x 8 or 9 x 9 square or round pan. Bake at 400F for 50 minutes. Boil lemon juice and sugar. Remove cooked cake from oven & immediately pour boiling lemon mixture over. Cool in pan. Variations -- try different juices -- orange juice, cranberry, pineapple. This cake keeps very well. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: P.L.Karas
NEARLY FAT FREE MICROWAVE CHOCOLATE CAKE
========================================
Ingredients:
------------
1/4 cup Hershey's cocoa (I use an alkalized cocoa, it's better)
2/3 cup hot water, divided
3/4 cup + 2 tblsp all-purpose flour
1 cup sugar
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt (optional)
1/4 cup + 2 tblsp sugar-free applesauce (you could try prune
butter - I've heard this works too)
2 egg whites, slightly beaten with fork
2 tsp vanilla extract
Instructions:
-------------
Spray round micro-proof baking dish, 7-1/4 X 2-1/4 inches or 8 X 1-1/2
inches with a vegetable cooking spray. Line bottom with a round of
plastic wrap. Re-spray lightly.
In small micro-proof bowl combine cocoa and 1/3 cup water; microwave on
high( full power) 40-50 seconds until very hot and slightly thickened.
In medium bowl combine flour, sugar, baking soda,baking powder and salt.
Wisk or stir dry ingredients together until thoroughly mixed.
In another small bowl combine the applesauce, the remaining 1/3 cup hot
water, egg whites,and the vanilla.
Add the chocolate mixture to the applesauce mixture and blend. Add the
applesauce/chocolate mixture to the dry ingredients and stir together
with a fork or wisk. Blend ingredients gently and as little as possible
to achieve mostly smooth batter. If you overbeat, you will get a
rubbery texture in the cake.
Pour batter into the prepared pan. Microwave on high 5-6 minutes
without turning until cake begins to pull away from sides (some moist
spots may remain but will disappear on standing). Let stand 5 minutes;
invert onto serving plate. Peel off plastic wrap; cool. Frost. Serve.
Makes 1-8 inch layer.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) NO BAKE CHEESECAKE ================== Ingredients: ------------ 2 eggs separated 1 cup milk 2 envelopes unflavoured gelatin 1 cup sugar 1/4 tsp salt 1 tsp grated lemon peel 3 cups creamed cottage cheese 1 tblsp lemon juice 1 tsp vanilla extract unbacked crumb crust 1 cup heavy cream chopped nuts or canned fruit for garnish Instructions: ------------- In small bowl, beat egg yolks with milk until mixed; in 2-quart saucepan, stir gelatin with sugar and salt. Stir yolk mixture into gelatin mixture. Cook over medium heat, stirring, until mixture thickens and coats spoon. Remove from heat; add lemon peel; cool. Into large bowl, press cottage cheese through sieve; add lemon juice and vanilla. Add gelatin mixture. Chill about 30 minutes, stirring until mixture mounds when dropped from spoon. Meanwhile, press half of crust mixture in bottom of 9-inch springform pan. In small bowl with mixer at high speed, beat egg whites just until stiff peaks form; spoon onto gelatin mixture. Beat cream until soft peak form; spoon onto egg whites; fold egg whites and cream into gelatin mixture. Pour gelatin mixture into prepared springform pan. Sprinkle top with remaining crumb mixture and refrigerate until firm. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: hz225wu@unidui.uni-duisburg.de (Micaela "Stayka" Pantke) (BTW, 180 degrees Celsius = 356 degrees Fahrenheit). Enjoy! OMA PANTKES MARMORKUCHEN ======================== White Dough ----------- 250 g butter 250 g sugar 500 g flour ca. 2 cups milk 3--4 eggs 15--20 g vanilla sugar 1 pkg baking-powder (~2-3 tsp) 1 flask rum flavoring (~2 tsp) Instructions: ------------- Stir butter, sugar, and eggs until foamy. Sieve flour, and leave about 1 tbsp of it. Stir flour, milk and rum flavoring into the butter/sugar/egg mass. When the dough is ready, mix the baking-powder with the rest of the flour and add to the dough. Dark Dough ---------- 5 tbsp dark cocoa (the real thing) 7 tbsp sugar 1 tbsp soluble coffee 2 tbsp strong rum 5--10 g vanilla sugar 1 tsp baking-powder 1 dash milk 10 tbsp white dough Instructions: ------------- Mix cocoa, coffee, sugar, rum and baking-powder with a little bit of milk. This stuff should be a little bit thicker than the white dough. If you accidentally poured a little bit too much milk in the cocoa mass, you can add a small amount of flour until you have the right consistency. When the cocoa stuff is well blended, add ten good tablespoons of the white dough and blend well as well. (funny pun...) Oil baking pan, and dress with bread-crumbs. Then fill in alternatingly white and dark dough. Heat oven to 180 deg C and bake one hour and five minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) OREO CHEESECAKE =============== Ingredients: ------------ Crust: ------ 25 Oreos (2.5 cups crumbs) 4 Tblsp unsalted butter, melted Instructions: ------------- Preheat oven to 425F. Butter bottom and sides of springform pan. Break cookies and put into food processor fitted w/ metal blade. Process til crumbs. Add butter, mix til blended. Pour into pan; press evenly over bottom and 2/3 up sides. Refrigerate while preparing filling. Filling: -------- 32 oz cream cheese at room temp 1.25 cups sugar 2 Tblsp flour 4 large eggs at room temp 3 large egg yolks at room temp 1/3 cup whipping cream (feel those arteries clogging yet? wait--there's more!) 1 tsp vanilla 1.75 cups coarsely chopped Oreos (about 15 cookies) Instructions: ------------- Beat cream cheese in large bowl with electric mixer on medium until smooth. Scrape down sides. Add 1.25 cups sugar, beating until lite and fluffy, about 3 minutes, scraping down occasionally. Mix in flour. While beating continuously, add eggs & yolks; mix until smooth. Beat in cream and 1 t. vanilla til well blended. Pour 1/2 the batter into prepared crust. Sprinkle with chopped Oreos. Pour remaining batter over; smooth with spatula. Some oreos may rise to the top. Put pan on baking sheet. Bake in 425F oven 15 minutes. Reduce oven temp to 225F and bake for additional 50 minutes or until set. Topping: -------- 1/4 cup sugar 1 tsp vanilla 2 cups sour cream Instructions: ------------- Remove cake from oven & increase temp to 350F. Stir together sour cream, vanilla, and sugar. Spread mixture evenly over cake top. Return to 350F oven and bake 7 minutes or til topping begins to set. Remove from oven; cool in draft-free place to room temp. Cover & refrigerate several hours or overnight. Can be refrigerated up to 3 days (if it lasts that long). Serves 10-12. Before serving, remove sides of springform. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: jjmorris@gandalf.rutgers.edu (Joyce Morris) PASSOVER CAKE ============= Ingredients: ------------ 9 e ggs 1-3/4 cups sugar juice and grated rind of one lemon 1/2 cup potato starch 1/2 cup matzo cake flour Instructions: ------------- Preheat oven to 350 degrees, a moderate oven. Separate 7 eggs. Beat whites until stiff but not dry. Add two whole eggs to the yolks and start beating. Gradually add sugar, lemon juice and rind while continuing to beat. Add potato starch and matzo cake flour. Carefully but throughly fold in beaten whites. Bake in an ungreased 10-inch tube pan for 40-50 minutes. Invert pan until cool [If you are lucky you will need to put it on a wine or Coke bottle]. Remove from pan. Variations: ----------- 1) Add cut dried fruit such as apricots, prunes, and raisins. 2) Add chopped nuts. 3) Use orange juice concentrate instead of lemon juice and orange rind instead of lemon rind [especially good with nuts]. 4) Use apricot nectar instead of lemon juice and use chopped dried apricots. 5) Use nuts and dried fruit. 6) Use only 1/3 cup potato starch and 1/3 cup matzo cake meal. Add 1/3 cup cocoa powder. Use up to 3 Tablespoons of Sabra liquer to substitute for lemon juice [yes you can get it kosher for Passover]. 7) Do chocolate substitution and add chocolate chips. 8) Do chocolate substitution and add nuts. If you use nuts, fruit or chocolate chips, use some of the matzo cake flour to lightly coat. Fold in with egg whites and they will not sink as badly to the bottom. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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