Date: Thu, 12 Aug 93 09:26:22 +0200
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From: arielle@taronga.com (Stephanie da Silva) PEANUT BUTTER AND JELLY CHEESECAKE ================================== (10 to 12 servings) Ingredients: ------------ 1 cup graham cracker crumbs 3 tbs sugar 2 tbs margarine Combine crumbs, sugar and margerine; press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes. 2 8-ounce packages cream cheese, softened 1 cup sugar 1/2 cup chunk style peanut butter 3 tbs flour 4 eggs 1/2 cup milk 1/2 cup grape jelly Instructions: ------------- Combine cream cheese, sugar, peanut butter, and flour, mixing at medium speed on electric mixer until well blended. Batter will be very stiff.) Add eggs, one at a time, mixing well after each addition. Blend in milk; pour over crust. Bake at 450 for 10 minutes. Reduce oven temperature to 250; continue baking for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Stir jelly until smooth; drizzle over cheesecake in lattice design. Chill. Variation: ---------- Substitute 1 cup old fashioned or quick oats, uncooked, 1/4 cup chopped peanuts, and 3 tbs packed brown sugar for graham cracker crumbs and sugar in crust. I have made this without the jelly, and also with strawberry jelly. The jelly is more a matter of presentation, so it's up to you. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) PEANUT BUTTER-BUTTERMILK CHOCOLATE CAKE ======================================= Ingredients: ------------ 2 C Flour 2 C Sugar 1/2 t Salt 1/2 C Margarine 1 C Water 1/2 C Vegetable Shortening 3 T Cocoa ( heaping ) 2 Eggs ( beaten ) 1 t Baking Soda 1/2 C Buttermilk 1 t Vanilla 2 T Peanut Butter Instructions: ------------- Place in large mixing bowl: Flour, Sugar, and Salt. (Combine Mixture) Place in saucepan: Margarine, Water, Shortening, and Cocoa. Bring to boil and pour over flour mixture. Mix Well. Place in another bowl: eggs, Baking Soda, Buttermilk, and Vanilla. Mix Well add this mixture to hot mixture. Mix Well. Bake in greased and floured 9 x 13-inch pan at 350F for 15-20 min. While cake is HOT spread very thin layer of Peanut Butter on it. (You may not use all of the Peanut Butter!) Icing: ------ 1/2 C Margarine 3 T Cocoa ( heaping ) 16 oz 1 Box Powdered Sugar 1 t Vanilla 1/2 C Chopped Nuts ( Optional ) 6 T Milk Melt Margarine and Cocoa in saucepan, but DO NOT BOIL, Mix Well. Take off heat and add powdered sugar, Vanilla, Nuts, and Milk ( add just enough milk to make the icing thin enough to spread). Mix Well. ICE CAKE WHILE HOT. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) PESTO AVOCADO TORTA =================== Ingredients: ------------ 2 pkg (8 ounces each) cream cheese, softened 2 cups butter, softened 2 avocados French bread Pesto Instructions: ------------- Prepare pesto. Line 9 x 5 x 3-inch loaf pan with foil. Beat cream cheese and butter together until smooth. Spoon about 1 1/2 cups cream cheese mixture into bottom of loaf pan; spread evenly. Spread pesto over cream cheese layer. Spoon aonother 1 cup cream cheese mixture over pesto, spreading evenly. Halve, seed and peel avocados. Cut each half into 8 slices but do not pull apart. Lay sliced avocado halves on cream cheese layer and top with remaining cream cheese mixture. Cover and refrigerate 6 to 8 hours or overnight. Thirty minutes before serving, lift torta from loaf pan and remove foil. Serve with large slices of French bread. Pesto: ------ 1 cup fresh spinach 1/2 cup fresh basil leaves 1/3 cup grated Parmesan cheese 1/3 cup olive oil 1/4 cup pine nuts 1 clove garlic, crushed Blend all ingredients in blender or food processor until smooth. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) PINA COLADA CHEESECAKE ====================== Ingredients: ------------ Filling: -------- 2 envelopes unflavoured gelatin 3/4 cup sugar 1 can pineapple juice (6 oz) 3 eggs, separated 3 large packages (8 oz) cream cheese 1/4 cup dark Jamaican rum 1/4 tsp coconut extract Topping: -------- 2 cans (8 oz) crushed pinapple in syrup 2 tblsp sugar 1 tblsp cornstarch Crust: ------ 1 1/2 cups vanilla wafer crumbs 1 cup flaked sweetened coconut 1/3 cup butter, melted Instructions: ------------- Crust: combine indredients. Mix well. Press mixture evenly over bottom and sides of an 8 or 9 inch pan. Chill. Filling: mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Let stand until gelatin has softened. Place over low heat; stir until gelatin dissolves. Remove from heat. In large bowl, beat egg yolks well. Gradually beat hot gelatin mixtures into egg yolks. Let cool. In medium bowl, beat cream cheese until fluffly. Add to gelatin mixture; beat until well blended. Stir in rum and coconut extract. Refrigerate gelatin mixture to chill. Stir frequently as mixture thickens. When gelatin mixture is consistency of unbeaten egg whites, remove from refrigerator. In large bowl, beat egg whites until foamy. While beating, add remining 1/4 cup sugar, 1 tablespoon at a time, until whites hold stiff peaks. Fold egg whites into thickened gelatin mixture. Turn into prepared crust. Refrigerate for 6 hours or as long as overnight. Topping: combine ingredients in saucepan. Stir until cornstarch dissolves. Cook over medium heat, stirring, until sauce boils and thickens slightly. Chill. Spoon sauce over top of cheesecake. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: wilkins@renoir.scubed.com (Darin Wilkins) PINEAPPLE-CARROT CAKE ===================== Ingredients + Instructions: --------------------------- Sift together: -------------- 2 C flour 2 tsp baking soda 1 1/4 tsp salt 2 tsp cinnamon Mix well together: ------------------ 4 eggs 2 C sugar 1 C oil, or melted butter. Add to liquid mixture (beat well after each addition): ------------------------------------------------------ 2 C grated carrots 2 C crushed pineapple (well drained) 1 C walnuts, or fresh coconut. Add sifted dry ingredients. Mix well. Pour into greased and floured 9x13-inch pan. Bake at 350 F for 40 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: howard@cs.uiuc.edu (Bonnie) PINEAPPLE UPSIDE DOWN CAKE ========================== I too take a cake mix - however, when I add the liquid, I use the pineapple juice instead of water. It just adds a little more favor to the dessert - I also melt butter or margarine - whichever your budget allows - then sprinkle over the butter your brown sugar and I also add nuts - then put your pineapple rings attractively arranged in the bottom of your pan - and you can put the cherries in there too. To firm up your cake - you can add about a half package of instant pudding mix to it. It seems to make the cake rise higher and have more texture. I am sure any yellow cake recipe could be used if you have an aversion to using prepared mixes. Enjoy!!! BTW, I have used fruit cocktail when I didn't have any pine- apple rings in the house - this makes an attractive dessert. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mworkman@vm.cc.purdue.edu (Maggie Workman) POOR MAN'S CAKE =============== Ingredients: ------------ 1 lb. raisins 2 cups sugar 3 cups water 4 Tbsp shortening 1/2 tsp salt 2 tsp baking soda 1 tsp allspice 1 tsp cinnamon 4 cups flour 1 cup chopped nuts Instructions: ------------- Cook for 10 minutes the raisins, sugar and water. Add the shortening and let cool. Add the remaining ingredients. Bake at 300 degrees for 45 min. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: twain@milton.u.washington.edu (Barbara Hlavin) POPPY SEED BUNDT CAKE ===================== Ingredients: ------------ Duncan Hines yellow cake mix Instant vanilla pudding 4 eggs 1/2 cup cream sherry 1/2 cup vegetable oil 1/3 cup poppy seeds 1 cup lemon lowfat yogurt Instructions: ------------- Beat all ingredients together for five minutes. Grease and flour bundt pan. Bake 50 minutes at 325 degrees. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) POPPYSEED CAKE ============== Ingredients: ------------ 1/4 C Butter 1 C Sugar (or 3/4 C honey, or 3/4 C maple syrup) 2 Eggs 2 C Flour 2-1/2 tsp Baking Powder 1/4 tsp Cinnamon 1/4 tsp Salt 1/2 tsp Nutmeg 1/2 C Milk 1/2 C Water 1/3 C Poppyseed 2 T Rose or Orange Flower Water (or 1/2 tsp. Almond Extract) 1/2 C Golden Raisins, dredged in flour (Opt.) Instructions: ------------- Heat oven to 350o F. Grease & flour 2 9"x5" loaf pans Cream butter & sugar. Add eggs one at a time, beating well after each addition. In a separate bowl, mix together all dry ingredients, except raisins and poppyseeds. In a measuring cup mix milk, water & flavoring. There should be just over 1 cup liquid. Add dry mixture and liquids alternately to creamed mixture, beating well after each addition. Add poppyseeds and blend thoroughtly, then add the raisins and stir them in gently by hand (to prevent the flour-coating from coming off which will send all the raisins to the bottom of the cake!) Pour batter into prepared pans and bake appx. 1 hour 10 minutes (till the edges pull away from the sides of the pan, and a skewer stuck in the center comes out clean). This is a very densely textured cake, not like the standard white-cake type of poppyseed cake. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) PRINCESS TORTE ============== Ingredients: ------------ 3 eggs 2/3 cup sugar 1/4 cup sugar (additional) 1/3 cup each of potato flour and flour 1 tsp baking powder 2 tsp vanilla 2 egg yolks 1 envelope gelatin 1/4 cup cold water 1 1/2 cups heavy cream Green Marzipan: --------------- 1 8-ounce can almond paste 1/2 cup confectioners' sugar 3 drops of green food coloring 1 tablespoon egg white Instructions: ------------- In a bowl beat together 3 eggs and 2/3 cup sugar until the mixture is very light. Sift together 1/3 cup each of potato flour and flour and 1 teaspoon baking powder. Add 1 teaspoon vanilla to the egg mixture and fold in the flour mixture. Pour the batter into two 9-inch round cake pans, buttered and floured, and bake the layers in a moderate oven (350 degrees F.) for 15 minutes, or until they test done. Let the layers cool on a wire rack for 5 minutes and turn them out on the rack to cool completely. In a bowl beat together 2 egg yolks and 1/4 cup sugar until the mixture is light. In a small bowl sprinkle 1 envelope gelatin over 1/4 cup cold water to soften and set it over hot water until it is dissolved. Add the gelatin to the yolk mixture with 1 teaspoon vanilla. Fold in 1 1/2 cups heavy cream, whipped. Spread 1 cake layer with some of the cream, top it with the other layer, and spread the top and sides with the remaining cream. Prepare green marzipan: ----------------------- In a bowl combine one 8-ounce can almond paste, 1/2 cup confectioners' sugar, 3 drops of green food coloring, and 1 tablespoon egg white until the mixture is smooth. Form it into a ball, sprinkle it lightly with sifted confectioners' sugar, and wrap it in wax paper. Chill the marzipan for 1 hour. Sprinkle a 16-inch piece of wax paper with sifted confectioners' sugar and put the marzipan ball on it. Top the ball with another piece of wax paper and roll it out into a 15-inch circle. Remove the top piece of wax paper, lay the marzipan, paper side up, on the cake, and peel off the paper. Press the marzipan against the sides of the cake and trim off any excess around the bottom. Dust the top of the torte with sifted confectioners' sugar. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) PUMPKIN CHEESECAKE (1) ====================== Ingredients: ------------ 2 Tbs butter, softened 1/3 c gingersnap crumbs 4 pkg (8 oz.) cream cheese, at room temp. 1 1/2 c firmly packed dark brown sugar 5 eggs 1/4 c all-purpose flour 1 tsp cinnamon 1 tsp allspice 1/4 tsp ground ginger 1/4 tsp salt 2 c pumpkin puree Maple syrup and walnut halves for garnish Instructions: ------------- Generously butter a 9 in. springform pan with the softened butter. Sprinkle gingersnap crumbs into the pan and shake to evenly coat the sides and bottom. In a large bowl, beat cream cheese until fluffy. Gradually beat in the brown sugar. Add the eggs, one at a time, mixing thoroughly after each. Sift in flour, cinnamon, allspice, ginger, and salt. Blenad well. Beat in pumpkin puree and pour into the pan. Bake at 325oF for 1 1/2- 1 3/4 hr. Test center with a toothpick. Remove from oven and cool for 1 hr. Remove the ring and let the cake finish cooling to room temperature. Refrigerate, covered, until chilled. Serve peices drizzled with a little (2 tsp?) maple syrup and a couple of walnut halves for garnish. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) PUMPKIN CHEESECAKE (2) ====================== Ingredients: ------------ 1/3 c margarine 1/3 c sugar 1 egg 1 1/4 c flour 2 (8 oz) pkgs cream cheese 3/4 c sugar 2 c fresh or canned pumpkin (I like fresh) 1 t cinnamon 1/4 t nutmeg Dash salt 2 eggs Instructions: ------------- Cream margarine, sugar until light and fluffy. Blend in egg. Add flour and mix well. Press dough on bottom & 2" high on sides of 9" springform pan or a high sided cake pan. Bake at 400F for 5 min. Reduce temperature to 350F. Combine softened cream cheese and sugar, mixing at medium speed on electric mixer till well blended. Blend in pumpkin, spices and salt. Mix well. Add eggs, one at a time, mixing well after each addition. Pour mixture into pastry lined pan; smooth surface to edge of crust. Bake at 350F for 50 min. Take knife and loosen cake from rim of pan. Cool before removing from pan. Chill. Garnish with whipped cream just before serving if desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) PUMPKIN CHEESECAKE (3) ====================== Ingredients: ------------ Pastry: ------- 1 cup flour 1/4 cup sugar 1 tsp vanilla 1 egg yolk 1/4 cup butter, softened Filling: -------- 2 1/2 lb packaged cream cheese, softened 3/4 cup packed light brown sugar 1 cup sugar 3 Tbsp flour 3/4 tsp ground allspice 3/4 tsp ground ginger 1/2 tsp ground cinnamon 1 lb canned pumpkin 2 egg yolks 5 eggs 1 tsp vanilla extract 1/4 cup heavy cream Instructions: ------------- Preheat the oven to 400 deg. F. Grease the bottom and sides of a 9 inch diameter 3 inch deep spring- form pan. Prepare the pastry by stirring flour and sugar together in a bowl. Cut in butter, egg yolk and extract. Work the dough (which will be very crumbly) with hands to complete the mixing. Evenly press the dough on the bottom and up the sides (to within 1/2 inchcm" of the top) of the springform pan. Bake in the preheated oven for 10 minutes, or until golden brown. Remove and set aside to cool while preparing the filling. Increase the oven temperature to 475 deg. F. Beat the cream cheese in a large bowl until smooth and soft. Beat in the sugars, flour, spices and pumpkin until well blended. Add egg yolks and eggs one at a time, beating well after each addition. Add vanilla extract, beat in well. Stir in the cream. Pour filling into the pastry crust. Bake for 12 minutes. Without opening the oven door, reduce the oven temperature to 200 deg. F degrees and leave the cheesecake in the oven for an additional 1 hour and 15 minutes. At the end of the baking time, turn off the oven, but leave the cheesecake sitting inside (without opening the door) until the oven cools (about 2 to 3 hours). Remove from the oven, refrigerate overnight. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) PUMPKIN CHEESECAKE (4) ====================== (Serves 12) Ingredients: ------------ 1 1/2 cups crushed zwieback 3 tblsp sugar 1/4 cup butter, melted 2 8-oz packages cream cheese, softened 1 cup canned pumpkin 3/4 cup sugar 1 tsp vanilla 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp salt 4 eggs 1 cup light cream 1 cup dairy sour cream 2 tblsp sugar 1/2 tsp vanilla Instructions: ------------- For crust, combine crushed zwieback, 3 tablespoons sugar, and melted butter. Press into bottom and 2 inches up sides of 9-inch springform pan. Bake in a 325 oven for 5 minutes. For filling, in a large mixer bowl combine the softened cream cheese, pumpkin, the 3/4 cup sugar, the 1 teaspoon vanilla, cinnamon, ginger, nutmeg, and salt. Beat till blended. Add eggs, beating with electric mixer on low speed just till blended. DO NOT OVERBEAT. Stir in the light cream. Turn into crust-lined pan. Bake in a 325 oven for 50 minutes. Combine the sour cream, the 2 tablespoons sugar and the 1/2 teaspoon vanilla; spread over cheesecake. Bake 5 minutes more. Chill. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) PUMPKIN CHEESECAKE TORTE ======================== (makes 10 to 12 servings) Ingredients: ------------ Crust: ------ 1 1/2 c graham cracker crumbs 1/3 c butter or margarine, melted Filling: -------- 12 oz. cream cheese, softened 5 eggs, divided 1 1/4 c granulated sugar, divided 1 t vanilla extract 1 3/4 c solid pack pumpkin (16 oz can) 1/2 c milk 1 t ground cinnamon Topping: -------- 1 cup heavy cream, whipped slivered candied ginger(optional) Instructions: ------------- For crust: In medium bowl, combine graham cracker crumbs and butter. Spray 12x8x2-inch baking dish with non-stick cooking spray. Press crump mixture onto bottom of dish. For filling: In food processor or mixer bowl, combine cream cheese, 2 eggs, 1/2 cup sugar, and vanilla until smooth and well blended. Pour mixture over crust. Bake in preheated 350 degree F oven for 15 minutes. In medium bowl, stir together remaining eggs, remaining sugar, pumpkin, milk, and cinnamon until well blended. Carefully spoon pumpkin mixture evenly over cream cheese layer; smooth top. Return to 350 degree F oven; bake an additional 40 to 45 minutes, or until pumpkin is set. Cool and chill. For topping: Pipe or spoon whipped cream over top; garnish with slivered candied ginger if desired. Cut into squares to serve. May also be served as a frozen desert. Nutritional information per serving, 1/12 of recipe; calories 385; protein 7g; carbohydrate 34g; fat 26g; cholesterol 162mg; sodium 250mg; potassium 210mg. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) PUMPKIN MARBLE CHEESECAKE ========================= Ingredients: ------------ 1 1/2 cups gingersnap crumbs 1/2 cup finely chopped pecans 1/2 cup margarine Combine and press onto bottom and 1 1/2" up the sides of a 9" springform pan. Bake at 350 for 10 minutes. 2 8-oz pkg cream cheese, softened 3/4 cup sugar 1 tsp vanilla 3 eggs 1 cup pumpkin puree (canned or fresh) 3/4 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger Instructions: ------------- Combine cream cheese, 1/2 cup sugar, and vanilla. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup of batter. Add remaining sugar, pumpkin, and spices to batter and mix well. Spoon batters alternately over crust and cut through mbatters with knife to make marble effect. Bake at 350 for 55 minutes. Turn off oven and leave pan in oven while it cools down. Loosen cake from rim of pan. Chill. I like to garnish this with little mounds of whipped cream sprinkled with cinnamon. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) PUMPKIN ORANGE CAKE =================== Ingredients: ------------ 2 1/2 cups sugar 1 cup vegetable oil 4 large eggs 1 can (or 16 oz fresh) pumpkin 1 tblsp grated orange peel 3 cups all-purpose flour 2 tsp baking soda 1 tsp cinnamon 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp ground allspice 1/8 tsp ground cloves 2/3 cup orange juice 1 cup pecan pieces (optional) Instructions: ------------- In a large mixing bowl, beat sugar, oil and eggs. Stir in pumpkin and orange peel. In another bowl, sift together flour, baking soda, cinnamon, salt, baking powder, allspice and cloves. Add to creamed mixture alternating with orange juice. Pour batter into a greased and floured 12 cup bundt pan. Bake at 350F for 50 to 55 minutes or until a cake tester inserted in middle comes out clean. Cool 5 minutes; invert onto wire rack. Cool thoroughly. Spoon orange glaze over cake. Orange glaze: ------------- 1 1/2 cups confectioners sugar 1 tsp grated orange peel 1-2 tblsp of orange juice Blend together to spreading consistency %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) PUMPKIN WALNUT CHEESECAKE ========================= Ingredients: ------------ 1 pkg (6 ounces) zwieback crackers, crushed (app. 1.5 cups) 1 cup sugar (divided as 1/4 cup and 3/4 cup) 3/4 cup firmly packed light brown sugar 6 tblsp butter, melted 3 pkg (8 ounces each) cream cheese, softened 5 eggs 1 can (16 ounces) pumpkin 1 3/4 tsp pumpkin pie spice 1/4 cup heavy cream For the topping you will need: ------------------------------ 6 tblsp butter, softened 1 cup firmly packed light brown sugar 1 cup coarsly chopped walnuts Instructions: ------------- Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted butter. Press firmly over bottom and up sides of a lightly buttered 9-inch spring-form pan. Chill. Beat the cream cheese until smooth. Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well mixed. Beat in the eggs one at a time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream at low speed. Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325) for one hour and 35 minutes. While pie is baking, mix the topping ingredients, first the butter and brown sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from the oven. Spread the topping over it, and return it to the oven for 10 minutes. Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight. This cheesecake is rather large, and incredibly rich. Everyone always wants more than they can fit in their stomach! And the recipe! :-) Serving suggestion: Some like this garnished with whipped cream and more walnuts, or with whipped cream and pecans. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) RASPBERRY CHEESECAKE ==================== Ingredients: ------------ 3/4 cup all purpose flour 3 tblsp sugar 1 tsp finely shredded lemon peel 6 tblsp butter 1 slightly beaten egg yolk 1/2 tsp vanilla 3 8-ounce packages cream cheese, softened 1 cup sugar 2 tblsp all purpose flour 1/4 tsp salt 2 eggs 1 egg yolk 1/4 cup milk 3 cups fresh raspberries Raspberry Sauce Instructions: ------------- For crust, combine the 3/4 cup flour, 3 tablespoons sugar, and 1/2 teaspoon of the lemon peel. Cut in butter till crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the vanilla. Pat 1/3 of the dough onto the bottom of a 9-inch springform pan (with sides removed). Bake in a 400F oven for 7 minutes or till golden; cool. Butter sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches, set aside. For the filling, beat cream cheese, remaining lemon peel, and remaining vanilla till fluffy. Combine the 1 cup sugar, the 2 tablespoons flour, and salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk, beting at low speed just till combined. Stir in milk. Turn into crust-lined pan. Bake in a 450F oven for 10 minutes. Reduce heat to 300F; bake 50 to 55 minutes more or till the center is set. Cool for 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly. Top with raspberries and Raspberry Sauce. Raspberry Sauce --------------- 1 10-ounce package frozen raspberries, thawed 1 tblsp cornstarch 1/2 cup currant jelly Combine raspberries and cornstarch. Add jelly. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Strain and cool. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) RASPBERRY SWIRL CHEESECAKE ========================== Ingredients: ------------ Crust: ------ 1 9 oz package chocolate wafer cookies, finely crushed 1/4 cup butter, melted 1/4 cup firmly packed dark brown sugar Filling: -------- 3 8 oz packaged cream cheese, softened 1 cup sugar 1 cup sour cream 3 eggs 2 tblsp lemon juice 3 tblsp flour 2 tsp vanilla extract 1 12 oz can raspberry dessert filling, strained Instructions: ------------- Preheat oven to 325F. In medium bowl, combine cookie crumbs,butter and brown sugar. Press firmly on bottom and sides of a 9" springform pan. In large blowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs until smooth. On low speed, add leomon juice, flour and vanilla, mix well. In medium bowl, stir 1/3 of the batter into strained raspberry filling Mix well. Pour remaining batter into prepared pan; using spoon, drop the raspberry filling into the plain batter. With knife, swirl filling into batter. Bake 1 hour or until center is set. Carefully loosen top of cheesecake from teh edge of pan with a tip. Cool. Chill. Remove sides of pan. Garnish as desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: hz225wu@unidui.uni-duisburg.de (Micaela "Stayka" Pantke) RED WINE CAKE ============= Ingredients: ------------ 300g butter 300g flour 250g sugar 6 eggs 1 pk vanilla sugar (~2-3 tsp) 1 pk baking powder (~2-3 tsp) 1/8l red wine 1 tsp cinnamon 3 tsp cocoa 150g rasped milk chocolate Instructions: ------------- Stir everything together, then bake one hour at 180-195 degrees Celsius (about 356-383 degrees Fahrenheit). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: bettyj@maine.maine.edu (Betty Johnson) RHUBARB CAKE ============ Ingredients + Instructions: --------------------------- Spread about 4 cups rhubarb pieces in 9x13 pan. Sprinkle with 1 pkg Strawberry Jello (dry powder) as evenly as possible. Sprinkle 1/2 to 1 cup sugar over that. Next layer is 1 pkg yellow cake mix (straight out of the box). Last pour 1/2 to 1 cup water over everything. This should be done as evenly as possible, dampening as much of the cake mix power as you can. Cover with foil and bake at 350 degrees for about 30 minutes. Good warm, good cold, good plain and yummy with Cool Whip on top. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: vvdat@diamond.lerc.nasa.gov (Deborah A. Griffin) RUM CAKE ======== Ingredients: ------------ 1 pkg Duncan Hines Golden Butter Cake Mix 3 eggs 1/2 cup vegetable oil 1/2 cup white or golden rum 1/2 cup water 1 small pkg of instant vanilla pudding 1/3 cup chopped pecans (optional) Instructions: ------------- Grease heavily and flour a bundt pan. Sprinkle nuts on bottom of pan. Mix all ingredients and pour into pan over nuts. Bake at 325 for 50-60 minutes. While the cake is baking, get ready to make the glaze. The glaze should be ready at the same time the cake is done. Glaze: ------ 1 stick butter 1/4 cup rum 1 cup sugar Instructions: ------------- Put glaze ingredients in a small pan and heat til boiling and let boil for 2 minutes, no longer. Pour glaze around outside of cake pan immediately upon removing from oven and let cool in pan for twenty minutes. Remove from pan. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) SAND CAKE ========= (Serves 8-10) Ingredients: ------------ 1 3-qt. plastic sand bucket or 3 1-qt. sand buckets & shovels 1/2 cup butter (one stick) 2 8-oz packages of cream cheese 1/2 cup powdered sugar 12 oz frozen whipped topping 3 1/2 cups milk 2 3/4-oz pkg of instant vanilla pudding (other flavors may be used) 1 20-oz pkg vanilla wafers, crushed Beach Bears, Gummy Worms, and/or Gummy Sharks for garnish (optional) Instructions: ------------- Using soapy water, wash sand buckets and shovels, rinse them and dry them, then set them aside. On a microwave safe dish, place butter. Place in microwave on defrost (or 30% power) for 1 minute. Put butter in large mixing bowl. Repeat softening process with cream cheese and add to mixing bowl. (Note: you can also place butter, cream cheese, and whipped topping on the counter for 1 hour to soften them.) Mix butter and cream cheese together. Uncover frozen whipped topping and place in microwave on defrost (or 30% power) for 1 to 2 minutes. In a medium-size bowl, add milk. Sprinkle pudding over milk and whip or beat until thickened, about 1 minute. Add pudding and whipped topping to the cream cheese mixture and mix until smooth using a wooden spoon or electric mixer. In a food processor, process vanilla wafers until they form a fine even crumb. Or place wafers in a plastic bag and roll them, using a rolling pin, until you have completely broken them up. In the buckets, place a layer of crushed vanilla wafers, then a layer of the cream cheese-pudding mixture. Keep layer until full and end with a layer of crushed wafers. Cover with plastic wrap. Refrigerate several hours. Before serving, decorate with Beach Bears, Gummy Worms, or Sharks if desired. Use shovel to serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: lvisco@u.washington.edu (Lydia Visco) Source: The Friends of Don Orione Cook Book SFOGLIATELLI DOLCE ================== Dough: ------ 3 lbs flour 1/4 lb sugar 1/4 lb sugar** 3 eggs 1 glass oil* 1 glass white wine* water Filling: -------- 4 lbs almonds 2 lbs walnuts 3 lbs raisins 4 lbs prunes-cooled nutmeg 1 lb citron 4 lemon skins 2 cups sugar oil cinnamon Instructions: ------------- Brown almonds in oven. Chop almonds, raisins, walnuts, prunes, citron and grated lemons. Keep these fruits and nuts each in a separate bowl. Mix flour, sugar, eggs, oil and wine thoroughly. Add some water to make a stiff dough. Roll very thin. Use .25 lb. dough for each Sfogliatelli. Roll out and dip your hand in oil, put on dough. Now put a layer of each fruit and nuts, sprinkle some sugar, nutmeg and cinnamon, roll up and close ends. Bake 375o F oven until light brown. *I am guessing, but I wonder if a glass might equal a cup. **I think this might be a typing error at press. Sorry about the US measurements. Obviously, this recipe must be for a large group of people...a wedding, perhaps; alter amounts accordingly. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: EHacklaend@admin.clemsonsc.ncr.com (Elaine Hacklaender) Source: The Seven Chocolate Sins by Ruth Moorman and Lalla Williams. SHEER PERFIDY ============= [per-fi-dy: n., deliberate breach of faith, treachery] Ingredients: ------------ 8 (1.5 oz.) chocolate bars 1 large can chocolate syrup 2 cups sugar 2 sticks butter, softened 5 medium eggs (or 4 large) 2 1/2 cups flour 1/4 tsp soda 1 cup buttermilk 1 cup chopped nuts 2 tsp vanilla 3 Tblsp strong coffee Instructionas: -------------- Melt candy in double boiler. In separate bowl, cream butter and sugar. Add eggs one at a time and mix well. Sift flour and soda together. Add, alternating with buttermilk, syrup and candy. Beat well. Add nuts, vanilla and coffee. Bake in greased tube pan 1 1/2 hours at 350. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: sxdjd@orca.alaska.edu (David J. DeWolfe) SOUR CREAM COFFEE CAKE ====================== Ingredients: ------------ Streusel Mix: ------------- 1/2 cup brown sugar - packed 2 T flour 2 t cinnamon 2 T melted butter Cake Mix: --------- 1/2 cup soft margarine 2 eggs 1 cup sugar 1 cup sour cream 2 cup flour 1/2 t baking soda 1 t baking powder Instructions: ------------- Mix streusel ingredients well and set aside. Cream the soft margarine, and add the eggs and beat well. Add sugar and beat again, add sour cream. beat all very well, and set aside. Sift together (or stir together gently) the flour, baking soda, and baking powder. Add - flour mixture to marg/egg/sugar mixture. Stir - gently until well mixed. Add - 1 t vanilla and stir in gently. Put - in a buttered and floured pan first 1/2 of batter, then most (80 - 90%) of streusel mix, then rest of batter, then rest of streusel mix on top (use a round pan with the tube/post whatever you call it in the middle). Preheat oven to 350, bake for 45 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) SOURDOUGH CHOCOLATE CAKE ======================== Ingredients: ------------ 1 cup sourdough starter 2 cups all-purpose flour 1 1/2 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt 1/2 cup butter 1 1/4 cups sugar 1 tsp vanilla 2 eggs 3 squares (3 ounces) unsweetened chocolate, melted and cooled 1 cup milk Cocoa Cream Cheese Filling Sweet Chocolate Glaze Instructions: ------------- Bring sourdough starter to room temperature. Grease and flour two 9 x 1 1/2-inch round cake pans; set aside. Stir together the flour, baking soda, cinnamon, and salt. In a large bowl beat the butter with an electric mixer on medium speed for 30 seconds. Add sugar and vanilla; beat till fluffy. Add eggs, one at a time, beating 1 mintue after each addition. Beat in the melted chocolate. Combine the sourdough starter and milk. Add dry ingredients and milk mixture alternately to beaten mixture beating till well combined. Turn the batter into prepared pans. Bake in a 350F oven about 30 minutes or till done. Cool 10 minutes on wire racks. Remove from pans; cool thoroughly on wire racks. Fill with Cocoa Cream Cheese Filling and glaze cake with Sweet Chocolate Glaze. Drizzle a design atop with reserved cream cheese icing and top with white chocolate leaves. Makes 12 servings. Cocoa Cream Cheese Filling: --------------------------- 1 cup sifted powdered (confectioner's, icing) sugar 1 3-ounce package cream cheese 1/4 tsp vanilla Milk 2 tblsp unsweetened cocoa powder 1/2 cup sifted powdered sugar Instructions: ------------- In a small mixer bowl beat together the 1 cup powdered sugar and cream cheese till fluffy. Beat in the vanilla. If necessary, beat in enough milk (about 2 teaspoons) to make of pouring consistency. Reserve 1/4 cup of the mixture and set aside to decorate the top of the cake. Stir the cooa powder into the remaining mixture in the bowl. Add the 1/3 cup powdered sugar and beat till smooth. Use the cocoa mixture to spread between cake layers. Makes 2/3 cup filling; 1/4 cup icing. Sweet Chocolate Glaze: ---------------------- 3/4 cup sugar 2 tblsp cornstarch 1 cup water 2 squares (2 ounces) German sweet chocolate, cut up 1 1/2 tsp vanilla Instructions: ------------- In a small saucepan combine the sugar, cornstarch and dash salt. Stir in water and chocolate. Cook; stir till chocolate is melted and mixture is thickened. Cook; stir 2 minutes more. Remove from heat; stir in vanilla. Cover surface with clear plastic wrap or waxed paper. Let stand 10 to 15 minutes or till slightly cooled and of spreading consistency. Spread glaze over top and sides of cake. Chill cake till set. Makes 1 1/2 cups glaze. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) SRI LANKAN LOVE CAKE ==================== Ingredients: ------------ 7 eggs separated 500g caster sugar (Thank God it's metric! :-)) 250g semolina 375g raw cashews finely chopped 2 T rose water 2 T honey 0.5 t finely grated lemon rind 0.5 t ground mace/nutmeg 0.5 t ground cardamom 0.5 t almond essence (optional) Algorithm: ---------- 1. Grease and line a 20cm square tin with two layers of grease-proof paper. 2. Beat the yolks and sugar until light and creamy. 3. Stir in the rest of the ingredients other than the egg whites. 4. Beat egg whites until they are firm peaks. Mix this with the rest and put it into the tin. 5. Bake at 150C for an hour. The cake should be evenly golden brown on top and feel firm to the touch. If the top should get brown too quickly, cover the top with greased paper or foil. The center will finish up moist - so don't use the skewer test. 6. Remove from the oven and leave it in the tin till quite cold. (Do not attempt to take the cake out.) Cut into pieces in the tin and take out the pieces. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: kyoung@prstorm.bison.mb.ca (kyoung) Source: Mrs. Witty's Home-Style Menu Cookbook by Helen Witty STACK CAKE ========== (Serves 8) Ingredients: ------------ Unsalted butter or oil and all-purpose flour for coating the pans 2 large eggs 3/4 cup granulated sugar 1 1/2 tsp finely grated lemon zest (colored rind only, no pith) 1 1/4 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt 3 tblsp melted unsalted butter, cooled slightly 3/4 cup milk 1 tsp vanilla extract Filling: -------- 3/4 cup granulated sugar 1/3 cup all-purpose flour 1/2 tsp salt 2 large eggs 2 cups light cream, or half cream and half milk 1 1/2 tsp finely grated lemon zest (colored rind only, no pith) 1 tsp vanilla extract Topping: -------- Sifted confectioner's sugar Optional garnish: Strawberries or other fresh fruit Instructions: ------------- Layers: Line the bottoms of two round 8-inch layer pans with aluminum foil, trimmed to fit; butter or oil the foil and the sides of the pans, dust with flour, knock out excess, and set aside. (If preferred, four pans may be used to bake the layers.) Preheat the oven to 360 degrees, approximately halfway between the 350 degree F and 375 degree F markings. Beat the eggs with a mixer at high speed until fluffy, then gradually beat in the sugar; add the lemon zest; beat the mixture until thick and pale. Meanwhile, sift together the flour, baking powder, and salt. Beat the melted butter into the eggs and sugar, then beat in the dry ingredients and milk alternately at slow speed, starting and finishing with dry ingredients. Beat in the flavoring, Spread the batter in the pans, bang each pan on the counter twice to level the batter, and bake 15 to 18 minutes, until the cake shrinks slightly from the sides and is light gold on top. Cool the layers briefly in the pans, then turn onto cake racks, remove the foil, and cool. Filling: Whisk together the sugar, flour and salt. In a saucepan, whisk the eggs to mix well; whisk in the cream, then the dry ingredients. Add the lemon zest. Cook the custard, stirring constantly, over medium heat until it thickens; boil it for a minute or two, stirring. Cool to lukewarm, whisking now and then; add the vanilla. Assembling the cake: With a serrated knife, split each layer in two (if you've made four layers, don't split them). Place a layer on a serving plate; spread one-third of the filling over it in a thick layer, keeping the filling 1/2 inch from the edges; add the remaining layers and filling, topping the cake with the best-looking top surface. Press the top lightly to encourage small swags of filling to emerge between the layers. Sift confectioner's sugar over the top. To make a lacy pattern - a classic prettification - first lay a paper doily on the cake, sprinkle with sugar,,rdserving time. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: capnal@aqua.whoi.edu (Al Duester) STOLLEN ======= Ingredients: ------------ Dough: ------ 2 pkg yeast 1/2 cup warm water 1 cup milk 1/3 cup butter 1/4 cup sugar 1/2 tsp salt 1 tsp vanilla (more, more, more,......) 1 egg 3-1/2 cups flour Filling: -------- 1/2 cup sugar 2 Tbsp butter, softened 1/2 tsp cinnamon 1/4 cup sliced, blanched almonds 1 cup raisins 1 cup chopped citron (I use an 8 oz. wt. tub) Brush with: ----------- 1 egg & 1 tsp water, beaten top with 1/2 cup sliced almonds Instructions: ------------- Dissolve yeast in water. Heat milk until bubbles form around edge (I just nuke till hot enough to). Pour over butter, sugar, & salt in large bowl. Stir to melt butter. Cool. Add yeast, vanilla, egg, and 2.5 cups flour. Beat until smooth. Add rest of flour, and knead until smooth and blisters form (~5 minutes). Place in lightly greased bowl, cover with towl. Let rise until doubled, 40-50 minutes. Turn out on board, knead 10 times till smooth. Roll into 20" x 12" rectangle. Combine filling ingredients, mix well. Grease a large cookie sheet. Spread filling evenly over dough, leaving a 1" margin. Roll up legthwise, place seam down on cookie sheet, in shape of a horseshoe. Let rise until double, about 1 hour. Brush surface with egg mix, sprinkle with almonds. Bake at 375F 20 to 25 minutes or until golden . Remove to wire rack, cover with towel, and cool. Cook: Cut your slice and save it, 'cause it won't last! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
STRAWBERRIES AND CREAM SPECTACULAR
==================================
Ingredients:
------------
2 1/2 cups (625 ml) sifted cake flour
1 2/3 cups (400 ml) sugar
4 tsp (20 ml) baking powder
1 tsp (5 ml) salt
1/2 cup (125 ml) butter
1 1/4 cup (300 ml) milk
1 tsp (5 ml) lemon extract
1/2 tsp (2 ml) vanilla extract
5 egg yolks
4 cups (1 liter) strawberries
2 cups (1/2 liter) heavy cream, whipped with 1/4 cup (50 ml) sugar
and 1 tsp (5 ml) vanilla extract
3/4 cup (175 ml) red current jelly
Instructions:
-------------
Sift together the cake flour, sugar, baking powder and salt into a
mixing bowl. Add the butter and half the milk. Beat with an electric
mixer at medium speed for two minutes, scraping the bowl occasionally.
Add the remaining milk, the lemon extract, the vanilla extract and the
egg yolks. Beat with the electric mixer for another two minutes.
Pour the batter into two buttered layer-cake pans that have been lined
with parchment paper. Bake in a preheated 350F oven (180 C) for 30
minutes, or until a cake tester inserted in the centers of the layers
comes out clean.
While the cake is cooling, wash and hull the strawberries. Chop enough
strawberries to make one cup (1/4 liter); reserve the remaining berries.
Fold the chopped strawberries into one cup (1/4 liter) of the whipped
cream. Place one cake layer, top side down, on a serving plate. Spread
it with the strawberry-cream filling. Top with the second cake layer,
top side up (I'd put the bottom side up myself, in order to make a flat
surface).
Slice the reserved strawberries lengthwise. Arrange the sliced
straberries on top of the cake, starting at the outer edge and placing
the slices with their pointed ends toward the edge of the cake. After
the first circle of berries is complete, continue placing the berries in
this manner until the top is covered. Refrigerate the cake for 10
minutes.
Melt the red currant jelly in a small saucepan over low heat, stirring
constantly. Carefully spoon or brush the hot jelly over the
strawberries. Spread some of the remaining whipped cream around the
sides of the cake.
Spoon the rest of the whipped cream into a pastry bag fitted with a No.
190 drop flower tube. Pipe rosettes between the strawberry points
around the rim of the cake. Then change to a No. 24 star tube and fill
in the spaces. Finally, change to a No. 71 leaf tube, and pipe a
border around the bottom edge of the cake.
If you do not wish to decorate the cake with decorating tips, spoon the
remaining cream in small puffs on the top of the cake between the
strawberries. Refrigerate the cake until time to serve it.
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From: bobsoron@world.std.com (Bob Soron) Source: Strawberry Cookbook, Cynthia & Jerome Rubin, 1974. STRAWBERRY AND CREAM CAKE ========================= Ingredients: ------------ 2.5 cups cake flour 1.5 cups sugar 2 tsp baking powder 1.5 tsp vanilla 1 tsp salt 1.25 cups whipping cream 4 eggs Instructions: ------------- Preheat oven to 350. Grease two 9-by-1.5-inch layer cake pans; dust lightly with flour; tap out any excess. Measure flour, sugar, baking powder, and salt into a sifter; reserve. Beat cream in a medium-size bowl until stiff; reserve. Beat eggs in a small bowl until very thick and light; beat in vanilla; fold in reserved whipped cream. Sift dry ingredients over cream mixture; gently fold in until batter is smooth. Pour batter into prepared pans. Bake at 350 for 30 minutes or until center springs back when lightly pressed with fingertip. Cool layers in pans on wire racks for 10 minutes; loosen edges with a knife, turn out onto wire racks, and cool completely. Put layers together with strawberry butter-cream frosting; then frost top and side with remainder. Garnish with strawberries. Strawberry Butter-Cream Frosting: --------------------------------- 1 pint strawberries 0.5 cup butter 1 lb confectioners' sugar Mash enough strawberries to measure 0.5 cup. Beat butter in a medium bowl until soft. Beat in mashed strawberries. Add confectioners' sugar slowly, beating until smooth. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: jvbutera@grad04.math.ncsu.edu (Jeffrey V. Butera)
STRAWBERRY JELLO ANGEL CAKE
===========================
Ingredients:
------------
1 Angel Food Cake (cook your own, or buy one cooked, it doesn't matter)
1 4oz Strawberry Jell-O
1 cup boiling water
8 to 16 oz strawberries (fresh/frozen, how much on how big a
strawberry fanatic you are. I use close to a pound :)
2 pkgs Dream Whip topping OR 1 contianer Cool-Whip
Instructions:
-------------
Take cake (already cooked and cooled, and removed upside down from pan
on a dish) and with a long bread knife, slice roughly 1/2" off the top
of the cake. (When done, you'll have a donut, the diameter of the cake
and 1/2" thick.) Put aside on another plate. Carefully hollow out the
cake (just pull out the Angel Food with you hands, it gets sticky).
BE CAREFUL to leave at least 1/2" to 1" thick "walls" on the outside,
inside and bottom of the cake. If you make any "holes" in the bottom
take piece of cake and plug the hole up. Put the pieces you pulled out
aside, we'll need those later. Once you finish removing the innards of
the cake, it should resemble a small tube pan :)
Pour jell-o into a heat-proof bowl and add 1 cup boiling water. Take
strawberries, (washed if fresh, thawed if frozen) and add to jell-o
mixture. If desired, you can slice strawberries. Mix well and set in
fridge. You want this to thicken, but NOT set.
If using Dream Whip, prepare two packages per directions. If using
Cool-Whip, read on. Once jell-o mixture has thicken somewhat, mix 2/3
of Dream/Cool Whip into jell-o. With spoon, put a layer of jell-o
mixture into bottom of cake, then a layer of torn-up cake, and repeat
until cake is full. (Any leftover jell-o, strawberries or cake, eat it
up :) Place "donut" back on top of cake and frost cake with remaining
Dream/Cool Whip.
Cool in fridge for a few hours to let jello set.
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From: mamiller@magnus.acs.ohio-state.edu (Marilyn J Miller) SUGAR-FREE CHEESECAKE ===================== Ingredients: ------------ 1 pkg (8 oz.) Cream cheese, softened 1 1/3 cups milk 1 pkg (4 serving size) vanilla sugarfree pudding Fresh fruit (I like to use either strawberries or blueberries) 1 prepared graham cracker pie shell Beat cream cheese until smooth. Slowly add milk, beating until creamy. Add pudding mix; beat until smooth and thickened. Pour half of this mixture into the prepared pie shell. Spread a layer of fresh fruit on top of this (if you use strawberries, chop them into small pieces). Then spread remaining mixture on top of fruit. Top with whole fresh fruit. Refrigerate. Enjoy! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) SUPER DOUBLE-CREAM CHEESECAKE ============================= Ingredients: ------------ Crust: ------ 1 box (8 1/2 ounces) chocolate wafer cookies 1/4 cups sugar 1 tsp ground cinnamon pinch of salt 6 tblsp unsalted butter, melted Filling: -------- 3 large pkg (8 ounces each) cream cheese, softened 2/3 cup sugar 1/2 tsp salt 3 eggs 3 cups sour cream 1 tblsp fresh lemon juice 1 1/2 tblsp bourbon or dark rum 1 tsp vanilla extract 2 tblsp unsalted butter, melted Instructions: ------------- In a food processor or blender, grind the cookies into moderately fine- textured crumbs. Add the sugar, cinnamon and salt and process briefly to blend. Transfer to a bowl, pour the butter over the crumbs and toss with a fork to moisten evenly. Gently press the crumbs evenly over the bottom and sides of a 9 inch springform pan. Preheat the oven to 350F. In a food processor, combine the cream cheese, sugar, salt and eggs; blend until smooth, scraping down the sides of the container as necessary. Add the sour cream (see note), lemon juice, bourbon, vanilla and butter and blend. Pour the filling into the cookie-crumb shell and bake in the middle of the oven for 45 minutes. Turn off the oven, prop the oven door open slightly and allow the cake to rest in the oven for 1 hour. Cool on a rack and refrigerate for at least 8 hours. Note: ----- If the container of the food processor is not large enough, add only 1 cup of sour cream. Pour about half the mixture into a mixing bowl; add the remaining 2 cups of sour cream to the processor and blend. Combine both batches in the mixing bowl and stir to blend. This recipe recommends making it the day before to let the flavours meld. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: wilkins@renoir.scubed.com (Darin Wilkins) SWISS CARROT CAKE ================= Ingredients + Instructions: --------------------------- Sift together: -------------- 2 C sifted all-purpose flour 2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 tsp cinnamon In large mixing bowl, beat thoroughly with electric mixer: ---------------------------------------------------------- 1 1/2 C salad oil 2 C sugar Add, 1 at a time, beating well after each addition: --------------------------------------------------- 4 eggs. Sift flour mixture into egg mixture. Beat thoroughly. Stir in: -------- 2 C grated carrots 1 small can crushed pineapple 1 1/2 C chopped walnuts or pecans 1 tsp vanilla extract. Pour batter into well-greased and floured 9x13-inch pan, or 2 loaf pans. Bake in preheated 350 F oven for 1 hour, or until cake passes toothpick test. Let cool in pan 5 minutes. Turn onto cake rack to finish cooling. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: warren@vaccine.worlds.com (Warren Burstein)
Source: Maida Heatter's "Book of Great Desserts" (Truffles Torte)
Strawberry Puree by Rose Levy Berenbaum from "The Cake Bible"
TRUFFLES TORTE
==============
(serves 10)
Ingredients:
------------
13 oz semisweet chocolate
2 oz unsweet chocolate
3 T flour
7 oz (2 c) pecans, finely ground
2.5 sticks butter
3/4 c sugar
7 egg yolks
5 egg whites
pinch salt
2 T butter, room temp
1 T + 1 t rum or cognac
cocoa
Instructions:
-------------
Butter 9x2 or 9x3 springform, dust lightly with breadcrumbs. Melt, cool
slightly 4 oz semisweet chocolate and 2 oz unsweet chocolate.
Mix 3 T flour and 7 oz (2 c) pecans, finely ground.
Cream 1.5 sticks butter. Add, beat mod-high for 1-2' 3/4 c sugar. Add
one at a time, beating well 5 egg yolks. Add chocolate on low, then
nuts, gradually.
Beat to stiff but not dry 5 whites and a pinch of salt. Stir a bit into
chocolate, then fold in rest in 3 or 4 batches. Level into pan by
rotating rapidly.
Bake 1 hr at 350. Cool 15', remove from pan and cool.
Melt 3 oz semisweet chocolate. Whisk in 2 T butter (room temp), then 1
yolk and 1 t rum or cognac.
Drop in ten mounds on wax paper. Stand 30-60' until firm enough to handle.
Coat hands with cocoa, roll into uneven ball, roll in
cocoa
Melt 6 oz semisweet chocolate and cream 1 stick butter. Beat in
chocolate and 1 egg yolk and 1 T rum or cognac. Beat briefly at high
until a bit ligher in color.
Frost cake, arrange truffles on top.
STRAWBERRY PUREE
================
(Yield: 1-1/3 c)
Ingredients:
------------
20 oz frozen strawberries
2 t lemon juice
1/4 c sugar
Instructions:
-------------
Thaw in a colander over a deep bowl 20 oz frozen strawberries (I froze
fresh ones that morning) Press to squeeze out juice. Should take
several hours, and you should get about 1.25 c juice).
Place in 4 c heatproof container, microwave to reduce to 1/4 c. Can do
it in a saucepan over fire, but microwave is better).
Puree strawberries. Add reduced juice and 2 t lemon juice and 1/4 c
sugar.
Serve Truffles Torte (aka meatball) with Strawberry Puree ('tomato sauce')
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