Date: Thu, 5 Aug 93 09:50:04 +0200
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From: wilkins@renoir.scubed.com (Darin Wilkins) 14 KARAT CAKE ============= 2 C flour 2 tsp baking powder 1 1/2 tsp baking soda 1 1/4 tsp salt 2 tsp cinnamon 2 C sugar 1 C salad oil 4 eggs 2 C finely grated carrots 1 (8 1/2 ounce) can crushed pineapple (well drained). Instructions: ------------- Mix ingredients in the order given. Pour into ligtly greased 7-1/2x11-1/2-inch baking pan. Bake at 350 F for approximately 1 hour. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: smorine@isis.cs.du.edu (Suzanne Morine) 14 KARAT CAKE ============= Ingredients: ------------ 2 cups flour 1 3/4 cups sugar 1 1/4 tsp baking soda 1 tsp salt 2 tsp cinnamon 3/4 cup olive oil 1/2 cup milk 3 large eggs 3 cups finely grated raw carrots 1/2-1 cup chopped pecans Frosting: --------- 6 ounces cream cheese, softened 6 tblsp butter, softened 2 1/4 cups powdered sugar 3/4 tsp vanilla extract 1/3 cup coconut 1/3 cup raisins 1/3 cup chopped pecans Instructions: ------------- Grease and flour a 9 X 13 X 2" pan. Preheat oven to 350 F. Sift flour, sugar, soda, salt, and cinnamon together. In a mixing bowl, combine dry ingredients with oil, milk, and eggs. Blend on low speed for about 1 minute. Add carrots and nuts and mix until well blended. Bake at 350 F for 40 to 45 minutes or until wooden pick inserted comes out clean. Cool thorough and frost with cream cheese frosting. Frosting: Combine cream cheese, butter, and vanilla. Add powdered sugar and beat until light and fluffy. Blend in coconut, nuts, and raisins. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) 2 MINUTE CHOCOLATE CAKE ======================= Ingredients: ------------ (1) 4oz self-raising flour (2) 4oz castor sugar (3) 2 level Tbs cocoa (4) pinch salt (5) 2oz melted butter (6) 1/2 cup milk (7) 1 egg (8) a little vanilla essence Instructions: ------------- Place all ingredients into a basin in the above order. Beat well for 2 minutes. Pour into a greased 7" cake tin. Bake for 35-40 minutes in moderate oven. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) AMARETTO CHEESECAKE =================== Ingredients: ------------ Hazelnut crust: --------------- 1 cup roasted hazelnuts (350F for 10 minutes) 3 egg whites 2 tsp vanilla 2 cup powdered sugar 1/2 cup sugar 1/8 tsp salt Amaretto Cream Cheese Filling: ------------------------------ 1/2 cup amaretto 3 tsp unflavored gelatin 2 tsp vanilla 1 1/2 lbs cream cheese 3/4 cup sugar 2 tbs lemon juice 1 tsp lemon zest 2 cups cream Instructions: ------------- Hazelnut Macaroon: ------------------ Heat oven to 350. Grease 10 inch springform pan and line with greased parchment (not waxed paper). Line a cookie sheet with greased parchment. Whisk together eggs and vanilla. Remove as much skin from the hazelnuts as you can and process them with one cup of the powdered sugar for 30 seconds. Add both sugars and process briefly to combine. With processer running, pour in egg mixture and process for 15 seconds or until smooth. Reserve 1/2 to 1/3 cup of the batter. Pour remaining batter into the springform pan and smooth with spatula. Pour reserved batter onto the cookie sheet and spread out into a 7-8 inch disk. Bake crust 25-30 minutes; disk 20-25 minutes. Cool on a wire rack. Chop up the disk into 1/8 inch pieces and soak in 1/4 cup amaretto (but do not soak for more than 15 minutes). Amaretto cheesecake filling: ---------------------------- Sprinkle gelatin over 1/4 cup amaretto, let stand 5 min. Heat in sauce pan with hot (not boiling) water stirring for 4 min. Leave in hot water to stay warm. Beat cream cheese with mixer for 1 minute. Add lemon juice and zest. Beat cream to soft peaks. Fold 1/3 cream into cream cheese. Fold in remaining whipped cream and soaked macaroon bits. Pour into prepared pan, cover with plastic wrap. Refrigerate at least 3 hours or preferably overnight. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) APPLE CAKE (1) ============== Ingredients + Instructions: --------------------------- 6 apples - peeled, sliced 6 Tbls sugar 1 Tbls cinnamon 1 Tbls vanilla 1 Tbls baking powder Mix dry ingredients together in small bowl. Mix with apples. Add vanilla. Let stand. 3 cups flour 2 cups sugar 1 cup oil (vegetable, corn, safflower, etc) 4 eggs Beat eggs. Blend in oil. Gradually add sugar (These 3 steps can be done with a mixer or by hand, but it is easier to use a mixer!). Stir in flour until all blended. Fold in apple mixture. Pour into greased bundt or angel cake pan. Bake until toothpick inserted comes out clean. Bake: 375F, 1 hour 15 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) APPLE CAKE (2) ============== Ingredients: ------------ 1 cup sugar 2 cups diced apples 1 beaten egg 1/2 cup vegetable oil 1 1/2 cups flour 1 tsp baking soda 1/2 tsp cinnamon 1/2 tsp salt Instructions: ------------- Mix in order. Pour into a greased 8"x8" pan. Bake until toothpick inserted comes out clean. Bake 350F, 30 minutes %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: lsamura@opihi.soest.hawaii.edu (Lance Samura) Author: Aileen Mikuni APPLE COFFEE CAKE ================= Ingredients: ------------ 3 apples chopped into 1/2-inch chunks 1/2 cup butter or margarine 1-1/2 cups sugar 2 eggs 1 cup milk 3 cups all-purpose flour 1 tsp salt 3 tsp baking powder Crumb Mixture: -------------- 1/2 cup flour 1/2 cup sugar 1 tsp cinnamon Dash nutmeg 1/4 cup butter or margarine Instructions: ------------- Cream butter and sugar together. Add eggs and milk. Sift dry ingredients together. Stir into creamed mixture. Stir in about 1/2 of the chopped apple chunks. Pour batter into greased 9-by-13-inch pan. Top with remaining chopped apples. Sprinkle crumb mixture evenly over top. Bake at 350 degrees for about 30 minutes. For Crumb Mixture: Mix flour, sugar, cinnamon and nutmeg together. Cut butter into above mixture until crumbly. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) APPLE PIE CAKE ============== Ingredients: ------------ 1/4 cup butter 1 cup sugar 1 egg 1/4 tsp salt 1 tsp cinnamon 1 tsp nutmeg 1 tsp baking soda 1 cup flour 1/2 cup chopped nuts 2 1/2 cups diced apples 1 tsp vanilla 2 tblsp hot water Instructions: ------------- Combine ingredients in order given. (Batter will be thick). Bake in a greased 9-inch pie pan for 45 minutes at 350F. Serve warm with whipped cream or ice cream. Delish. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: kathy@oasys.dt.navy.mil (Kathy M. Smith) AUNT LUE'S WALNUT CAKE ====================== Ingredients: ------------ 2 Cups Flour 2 Cups Sugar 1 8oz can crushed pineapple in it's own juice or sweetened 2 eggs 2 tsp soda 1 tsp vanilla 2 cups crushed walnuts - reserve 1/2 cup for top Instructions: ------------- Preheat oven to 350 degrees. Mix all ingredients except the nuts together. Use the whole can of pineapple juice and all. Mix by hand or use mixer on med until all mixed. Add 1 and 1/2 cups of nuts by hand. Grease and flour a 9 by 13 pan and pour batter in, bake for 45 minutes. Allow cake to cool at least 20 minutes and remove from pan. If cake is hard to remove use egg turner to help loosen. Icing ----- 2 Cups powdered sugar 1 stick butter (room temp) 1 8oz package cream cheese (room temp) reserved 1/2 cup walnuts Use mixer and mix everything except the walnuts together. Icing should be very creamy. Spread over top and sides of cake. Sprinkle reserved walnuts on top. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) BAILEYS CHOCOLATE CHIP CHEESECAKE ================================= Ingredients: ------------ Crust: ------ 2 cups graham cracker crumbs 1/4 cup sugar 6 T (3/4 stick) butter, melted Filling: -------- 2 1/4 lbs cream cheese, room temperature 1 2/3 cups sugar 5 eggs, room temperature 1 cup Baileys Irish Cream 1 T. vanilla extract 1 cup semisweet chocolate chips Coffee Cream: ------------- 1 cup chilled whipping cream 2 T. sugar 1 t. instant coffee powder chocolate curls Instructions: ------------- For crust: Preheat oven to 325F. Coat 9" diameter springform pan with nonstick vegetable oil spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1" up sides of pan. Bake until light brown, about 7 minutes. Maintain oven temperature at 325F. For filling: Using electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat eggs in one at a time. Blend in Baileys and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake cake until puffed, springy in center and golden brown, about 1 hour 20 minutes. Cool cake completely. For cream: Beat cream, sugar, and coffee powder until peaks form. Spread mixture over cooled cake. Garnish cake with chocolate curls. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: thull@skidmore.edu (Terri Hull) BANANA-BROWNIE CAKE =================== Ingredients: ------------ 1 cup all-purpose flour 1/3 cup unsweetened cocoa 1/4 cup nonfat dry milk powder 1/4 tsp baking soda 1/4 tsp salt 1 large very ripe banana 1 cup sugar 2 large egg whites 1/4 cup buttermilk 1 tsp vanilla extract Instructions: ------------- Preheat oven to 350 F. Coat 9 inch square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out just clean. Cool on wire rack. Cut into 2 inch squares. Makes 16. 65 cal, 1 gm protein, 0 gm fat, 15 gm carbs, 42 mg sodium Notes: ------ As a substitute for the buttermilk, take some non-fat yogurt and dilute it with skim milk to buttermilk consistency. Use same amount total, - 1/4 cup. It's probably about 1/8 cup yogurt + 1/8 cup milk?? %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: morrissey@stsci.edu (Janet "Mostly Harmless" Morrissey) BASIC CHEESECAKE ================ Ingredients: ------------ 1 cup graham cracker crumbs 3 tblsp sugar 3 tblsp butter or margerine, melted 4 8-ounce packages cream cheese, softened 1 cup sugar 3 tblsp flour 4 eggs 1 cup sour cream 1 tblsp vanilla Instructions: ------------- Heat oven to 350F. For Crust: Mix crumbs, 3 tbsp. sugar, and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes For Filling: Beat cream cheese, sugar, and flour at medium speed with mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Pour over prepared crust. Bake 1 hour and 10 minutes. Turn off oven and prop door open and let cheesecake sit in oven until oven has cooled. Lossen cake from rim of pan. Can be topped with fruits or whipped cream as desired. (I think it tastes best when refrigerated over night.) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: stevem@news.fai.com (Steven A. Minneman) BEER AND SAUERKRAUT FUDGE CAKE ============================== Ingredients: ------------ 2/3 c butter 1 1/2 c sugar 3 eggs 1 tsp vanilla 1/2 c cocoa 2 1/4 c sifted flour 1 tsp baking powder 1 tsp soda 1 c beer 2/3 c sauerkraut 1 c raisins 1 c chopped nuts Instructions: ------------- Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift cocoa, flour, baking powder, soda and salt together. Add to creamed mixture alternately with beer, beginning and ending with dry ingredients. Stir in sauerkraut. Raisins and nuts are optional. Turn into two 8 or 9 inch greased and floured cake pans. Bake at 350 for 35 minutes. Cool and frost as desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: dianebi@ice.wv.tek.com (Diane Biernat) BEST FUDGE CAKE =============== Ingredients: ------------ 3 oz. baking chocolate (pre-melted or melted squares) 1/2 cup butter or margarine 2-1/4 cups light brown sugar, lightly packed 3 eggs 1-1/2 tsp. vanilla 2 tsp. baking soda 1/2 tsp. salt 2-1/4 cups sifted cake flour 1 cup dairy sour cream 1 cup boiling water Instructions: ------------- In a large mixer bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer till light and fluffy --- about 5 min. With mixer on low speed, beat in vanilla and chocolate, then baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water; stir with spoon until blended. Pour into greased and floured pan(s). Bake 35 minutes or until done. Makes one 9 --- 13" pan or one 2-layer 9" round cake. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: soc1071@vx.cis.umn.edu (Elisabeth) BETTER THAN ROBERT REDFORD DESSERT / BETTER THAN SEX CAKE ========================================================= Crust: ------ 1.5 c flour 75 c butter 3 T sugar Mix together, pat into 9x13 pan and bake 15 minutes @ 375F. Bottom Layer: ------------- 12 oz cream cheese 1.5 c powdered sugar 1.25 c Cool Whip Mix together and spread over cooled crust. Second Layer: ------------- 3 small packages chocolate pudding 4.5 c milk Instructions: ------------- Prepare pudding, spread over middle layer. Top with more cool whip and chill for as long as you can stand to leave it alone. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: Gaye Levy BETTER THAN SEX CAKE ==================== (Servings: 12) Ingredients: ------------ 1 pk Yellow or white cake mix 1 c Crushed pineapple, undrained 1/2 c Sugar 1 pk Instant vanilla pudding, 3 oz 1 c Coconut 8 oz Cool Whip; thawed 1 c Pecans; toasted and chopped Bake cake according to directions is a 9x13 pan. In a saucepan over medium heat, combine pineapple with juice, sugar, pudding, and coconut. Simmer 5 minutes. Using a wooden spoon handle, poke holes in warm cake. Slowly pour pineapple mixture over cale and spread evenly. Cool. Spread whipped topping evenly over cake and sprinkle with nuts. Chill at least 2 hours before serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: beres@acc.fau.edu (Lorraine Beres) BETTER THAN SEX CAKE (I) ======================== Ingredients: ------------ 1 box Duncan Hines butter cake mix 1 (3.5 oz.) instant vanilla pudding 1 cup sour cream 1/2 cup milk 1/2 cup vegetable oil 1 stick softened butter 4 eggs 1 pkg (6 oz.) chocolate pieces 1 oz grated German's sweet chocolate 1 cup chopped pecans 1 (8 oz.) soft cream cheese 1 lb powdered sugar 1 tsp vanilla 1 cup chopped nuts 1 1/3 cup coconut Instructions: ------------- Mix first 7 ingredients for 2 minutes at medium speed. Stir in chocolate pieces, grated chocolate and nuts. Place in greased and floured Bundt pan and bake at 350 for 1 hour or until toothpick comes out clean. Cool in pan for 25 minutes. Turn and cool completely. Frosting: Beat cream cheese until light and fluffy. Beat in the powdered sugar and vanilla. Stir in nuts and coconut. Frost the cooled cake. Serves 8. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: beres@acc.fau.edu (Lorraine Beres) BETTER THAN SEX CAKE (II) ========================= Ingredients: ------------ 1 stick melted butter 1 cup flour 1/2 cup finely chopped nuts 8 oz. cream cheese, softened 1 cup powdered sugar 1 cup Cool Whip or whipped cream 1 box (3 1/2 oz.) instant chocolate pudding mix 3 cups milk 1 box (3 1/2 oz.) instant vanilla pudding mix Instructions: ------------- Mix butter, flour and nuts and pat into a 9x13 inch pan. Bake at 350 for 20 minutes and cool. Beat together the cream cheese, powdered sugar and Cool Whip and spread over first layer. Beat remaining ingredients and spread over second layer. Spread top with Cool Whip or whipped cream. Just before serving, decoate with additional chopped nuts and shaved chocolate. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) BETTER THAN SEX CAKE ==================== Ingredients: ------------ 1 box yellow cake mix 1 large can crushed pineapple with juice 1 cup sugar 2 small pkg instant vanilla pudding mix 1 pkg frozen coconut (optional) 1 large container Cool Whip or equivalent Instructions: ------------- Bake cake as directed on box in greased and floured 9 x 13 inch pan. Heat pineapple and sugar until sugar is dissolved. Punch holes in cake while still hot and pour pineapple-sugar mixture over cake. Refrigerate until cool. Mix pudding as directed on package and spread over cake. If using coconut, sprinkle some on cake at this point. Mix rest of coconut with Cool Whip and spread on cake. Cake must be kept refrigerated. Comments: --------- The one time I made this cake, I was exceptionally underwhelmed by it. My main complaints were it was way too sweet, plus the pudding overflowed when I poured it over top of the cake. Changes I'd make if I made this again: I'd make the cake from scratch, leave out the cup of sugar, use unsweetened pineapple. Then I'd make the pudding from scratch (and use a smaller amount!) and use unsweetened fresh whipped cream. Oh, you can also try different flavours and combinations of cake and pudding mixes if you like. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) BISCOTTEN TORTE =============== Ingredients: ------------ 3/4 lb oblong biscuits 1 1/2 tblsp rum 1/2 cup milk 4 ounces butter 1/2 cup castor sugar 2 eggs 4 ounces ground almonds few drops almond essence extra 1/2 cup milk toasted slivered almonds Instructions: ------------- Cream butter & sugar until light. Separate eggs (hm, she doesn't say how far -- at least she doesn't instruct us to pinch the salt). Beat yolks into creamed mixture. Add ground almonds, almond essence and extra 1/2 cup milk. Beat whites stiffly & fold in. Arrange the biscuits in 2 rows lengthwise. Dunk in rum and milk (just) and spread with almond mixture and then more biscuits. Continue and on top layer put a layer of almond and then cover each with whipped cream and toasted almonds. Keep chilled until ready to serve. Hm, instructions are a little confusing. I'll ask her next time I see her if I can remember, but I think it might be easier to drizzle the rum/milk mixture on the biscuits rather than to dunk them. Whatever. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: aahmer@ren.eecs.wsu.edu (Amy B. Ahmer) BLACK BOTTOM CUPCAKES (CREAMCHEESE CUPCAKES) ============================================ Ingredients: ------------ Creamy inside: -------------- 8 oz. cream cheese, room temp (don't use non-fat; turns out really bad) 1 egg 1/3 cup sugar 1/8 tsp salt 1 cup semisweet chocolate chips Line muffin cups with papers or tins. Using a wooden spoon, blend cream cheese, egg, sugar, and salt in mixing bowl. Carefully fold chocolate chips set aside. Cupcake outside: ---------------- 1 1/2 cups flour (sifted) 1 cup sugar 1/4 cup cocoa 1 tsp baking soda 1/2 tsp salt 1 cup water 1/3 cup vegetable oil 1 tblsp white vinegar 1 tsp vanilla Instructions: ------------- Combine dry ingredients in another bowl and mix well. Add remaining ingredients and blend thoroughly. Fill cupcake papers 3/4 full. Drop one heaping tablespoon cream cheese mixture into center of each. Bake 25-30 (or until done) at 375 degrees. Makes 1 1/2 dozen (this one really does make this many) This recipe, which I got from my husbands advisor, says they keep for several weeks. She obviously doesn't have a chocohalic in her family. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) BLACK BOTTOM CUPCAKES ===================== Ingredients: ------------ Batter: ------- 1 1/2 cups flour 1 cup water 1 tsp salt 1/3 cup oil 1 tsp baking soda 1 tblsp vinegar 1 cup sugar 1 tsp vanilla 1/4 cup cocoa Filling: -------- 8 oz cream cheese 1/2 cup sugar 1 egg 1/8 tsp salt 1 cup semi-sweet chocolate morsels Instructions: ------------- Combine in small bowl - cream cheese, egg, salt, sugar and chocolate morsels. Mix well and set aside. Sift together in large bowl - flour, salt, baking soda, sugar, cocoa. Add water, oil, vinegar and vanilla. Beat with electric mixer well. Fill small muffin tins lined with muffin papers 1/2 full with chocolate batter. Top each with 1/2 tsp. cheese filling. Bake approximately 18 min. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) BLACK CAKE (1) ============== Ingredients: ------------ 1 pound raisins, minced 1 pound pitted prunes, minced 1 pound dried currants, minced 1 pound glaceed cherries, minced 6 ounces glaceed lemon peel, minced 6 ounces glaceed orange peel, minced 1 bottle (750 ml) Manischewitz Concord Grape wine 1 bottle (750 ml) dark rum 2 pounds dark brown sugar 4 1/4 cups all-purpose flour 4 tsp double acting baking powder 1/2 tsp freshly grated nutmeg 1/2 tsp cinnamon 4 sticks (2 cups) unsalted butter, softened 10 large eggs 1 tblsp vanilla 1 1/2 cups almond paste, if desired 7 cups confectioners' sugar, sifted 6 large egg whites at room temperature 2 tblsp strained fresh lemon juice silver dragees for decorating the cake Instructions: ------------- In a large bowl, combine well the raisins, the prunes, the currants, the cherries, the peels, the wine, and the rum and let the fruit macerate, covered, at room temperature for at least 2 weeks. In a heavy skillet combine 1 pound of the brown sugar and 1 cup water, bring the mixture to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the side wtih a brush dipped in cold water until the sugar is dissolved, and boil the syrup, swirling the skillet occasionally, for 3 to 4 minutes, or until it is reduced to 1 3/4 cups. Let the burnt sugar syrup cool and reserve it. Into a bowl sift together the flour, the baking powder, the nutmeg, and the cinnamon. In the large bowl of an electric mixer cream together the remaining 1 pound brown sugar and the butter until the mixture is light and fluffy and beat in the eggs, 1 at a time, beating well after each addition. Beat in the vanilla, the flour mixture, and 1 1/3 cups of the reserved burnt sugar syrup, reserving the remaining syrup for another use. In another large bowl combine well the flour mixture and the fruit mixture and divide the batter between 2 buttered and floured 10-inch springform pans. Bake the cakes in the middle of a preheated 350F oven for 1 hour and 50 minutes to 2 hours, or until the cakes are set and a tester inserted in the centers come out with some crumbs adhereing to it. (The centers of the cake will be quite moist). Let the cakes cool in the pans on a rack, remove the sides and the bottoms of the pans and wrap the cakes in foil or wax paper. Let the cakes stand at room temperature for 1 week. Roll out half the almond paste between sheets of plastic wrap to form a 10-inch round and remove the top sheet of plastic wrap. Fit the almond paste layer over one cake, trimming the edge if necessary, and remove the other sheet of plastic wrap. Roll out and fit the remaining almond paste onto the remaining cake in the same manner. Make the icing: In a bowl with an electric mixer beat 4 cups of the confectioners' sugar, the egg whites, and the lemon juice for 4 to 6 minutes, or until the mixture holds soft peaks. Beat in the remaining 3 cups confectioners' sugar and beat the icing until it holds stiff peaks. Transfer 2 cups of the icing to a pastry bag fitted with a decorative tip, spread the remaining icing on the tops and sides of the cakes with a long metal spatula, and pipe the icing in the pastry bag decoratively onto the cakes. Arrange the dragees on the cakes. Makes 2 black cakes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) BLACK CAKE (2) ============== Ingredients: ------------ 1 pound each: dark raisins, currants, pitted prunes and glace cherries 1/2 pound mixed peel 1 quart white rum 1 pound dark brown sugar 1 pound butter 1 pound eggs (one dozen) 1/4 tsp cinnamon 1/4 tsp nutmeg 1 pound flour (about 4 cups all-purpose) 3 tsp baking powder 3 ounces burt sugar, or substitute 6 ounces of gravy coloring 1 quart tawny port Instructions: ------------- Place raisins, currants, prunes, cherries and peel in a large plastic or glass bowl. Add 1 cup rum. Put through a meat grinder, using a medium blade. Mix with remaining rum so that the ground fruit forms a smooth paste. Cover tightly. Let stand at least two weeks. Preheat oven to 300 degrees. Cream dark brown sugar and butter. In a separate bowl combine eggs, cinnamon and nutmeg and whip until foamy. Combine egg mixture with butter-sugar mixture. Add ground fruits. Mix well. In a separate bowl, mix flour with baking powder. Stir flour mixture into fruit mixture. Add burnt sugar or graving coloring. Batter should be dark brown. Grease and lightly flour 2 10-inch springform pans. Fill with mixture and bake 2 hours or until a tester comes out clean. Take pans out of the oven. Let cool 1 hour, then remove cakes from pans and cool completely. Pour one cup port over the top of each. Let it absorb. After 10 minutes, pour on remaining port. Wrap tightly in plastic wrap. Let cakes age at least a week. Do not refrigerate. Makes 2 cakes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) BLACK FOREST CHEESECAKE ======================= Ingredients: ------------ Cherry Topping: --------------- 1 pound frozen unsweetened cherries, thawed 1/4 cup kirsch 1/4 cup (about) Morello cherry syrup or sour cherry syrup Chocolate Crust: --------------- - 8 1/2 oz chocolate wafer cookies 6 tbls (3/4 stick) well-chilled butter, cut into 1/2-inch pieces Chocolate Filling: ------------------ 1 1/2 cups whipping cream 12 ounces semisweet chocolate, coarsely chopped 16 ounces cream cheese, room temperature 3/4 cup sugar 4 eggs, room temperature 1 tsp vanilla 1 cup whipping cream, well-chilled (I use heavy whipping cream.) 2 tblsp sugar 1 tblsp kirsch Chocolate curls (optional) Instructions: ------------- For topping: Soak undrained cherries and kirsch in small bowl 6 hours. Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, at least two hours. Reserve liquid. Add enough Morello cherry syrup to cherry liquid to measure 1 cup. Pour 6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for filling). Halve cherries and add to skillet. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes. (Can be prepared 2 days ahead. Chill.) For crust: Generously butter 9-inch springform pan. Finely crush cookies in processor, using on/off turns. Cut in butter until mixture begins to gather together, using on/off turns. Press crumbs into bottom of pan and up sides to 3/4 inch from top; there should be no cracks. Refrigerate crust for at least 30 minutes. For filling: Preheat oven to 325 degrees F. Heat 1 1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Cool 10 minutes. Beat cream cheese with 3/4 cup sugar until smooth. Beat in eggs 1 at a time until just combined. Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla. Pour into crust. Bake until outer 2 inches of cake are firm but center still moves slightly, about 1 1/4 hours (top may crack). Cool completely on rack. Top pan with paper towels and cover tightly with foil. Refrigerate 1 to 2 days. Remove foil, paper towels and pan sides from cake. Spread cherry topping over cake. Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch to peaks. Spoon into center of cake. Top with chocolate curls if desired. (Can be prepared 2 hours ahead and refrigerated.) Let stand at room temperature for 15 minutes before serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) BLACK FOREST CHERRY CAKE ======================== Ingredients: ------------ Cake: ----- 1 slightly beaten egg 1-2/3 C. granulated sugar 1-1/2 C. milk 3 squares (3 oz.) unsweetened baking chocolate, cut up 1-3/4 C. flour 1 tsp. baking soda 1/2 tsp. salt 1/2 C. shortening 1 tsp. vanilla 2 eggs 1 pt. whipping cream (whip with sweeting you prefer) Cherry Filling: --------------- Drain 1 16-oz. can of pitted dark sweet cherries, reserving 1/2 cup liquid. Halve cherries, and pour 1/3 cup Kirschwasser over them. Let stand 2 hours or overnight. Reserve a few cherry halves for garnish. Combine 4 tsp. cornstarch and reserved liquid, add cherry-Kirsch mixture. Cook and stir until bubbly. Cool. Instructions: ------------- Preheat Oven at 350 F. Grease & lightly flour 2 9-1/2" round baking pans. Combine beaten egg 2/3 cup sugar, 1/2 cup milk, and chocolate. Cook and stir until mixture just boils. Cool. Combine flour, soda & salt. Beat shortening 30 seconds, add remaining sugar & vanilla, beat until fluffy. Add the 2 eggs, beating 1 minute after each. Add dry ingredients and remaining 1 cup milk alternately to beaten mixture, beating after each addition. Stir in chocolate mixture, turn into pans. Bake for 25-30 minutes. Cool 10 minutes on racks, remove from pans, cool. To assemble, place 1 cake layer on a serving plate, spread with cherry filling and whipped cream. Place 2nd layer on top, frost with whipped cream and garnish with reserved cherry halves and shaved chocolate curls. Note: ----- This recipe originally called for using a plain buttercream frosting in place of whipped cream, but all the versions I have had in restaurants use whipped cream instead. Use your discretion. You can also add a little kirsch to the whipped cream. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: wilkins@renoir.scubed.com (Darin Wilkins) BLACK WALNUT CARROT CAKE WITH BUTTERMILK GLAZE ============================================== Ingredients: ------------ 3 C grated carrots 4 eggs 1 1/2 C oil 2 C sugar 2 C sifted flour 1 C chopped black walnuts 1 tsp vanilla 1/4 tsp black walnut extract 1 tsp cinnamon Preheat oven to 350 F. Grease a 10-inch tube pan. Mix together ingredients. Bake 90 minutes. Remove from oven and, while cake is still hot, glaze with: Buttermilk Glaze ---------------- 1/2 C buttermilk 1 C sifted powdered sugar 1/2 tsp baking soda 1 Tbl white corn syrup. Blend well and pour on top of hot cake. Let stand for 1 hour. Remove cake from pan and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) BLUE RIBBON CHEESECAKE ====================== Ingredients: ------------ 1 1/2 cups graham cracker crumbs 1 butter, melted 3 tblsp sugar 3 8-ounce packages cream cheese, room temp 1 cup sugar 3 eggs, room temp 1/2 cup butter, melted and cooled 1/8 tsp orange extract Grated orange peel for garnish Instructions: ------------- Combine crumbs, butter and sugar. Press mixture evenly onto bottom and sides of a 9 inch springform pan. Preheat oven to 450F. Beat together cream cheese and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Blend in butter and orange extract. Turn mixture into pan and bake 15 minutes. Cool. Refrigerate at least 12 hours before serving. Remove sides of pan. Garnish with grated orange peel. Serve chilled. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: carrot@bear.stonemarche.org (Little red-headed girl) BLUEBERRY CORNMEAL LOAF CAKE ============================ (Yield: 10) Ingredients: ------------ 2/3 cp blueberries (fresh or frozen) 1 1/2 cp all-purpose flour 1/3 cp yellow cornmeal 1 1/2 ts baking powder 1/2 cp (plus 1 Tb) nonfat yogurt 1 Tb fresh lemon juice 2/3 cp (plus 2 ts) sugar 1/4 cp vegetable oil 1 ts grated lemon zest 1 large whole egg 1 egg white 1/4 ts ground cinnamon Instructions: ------------- 1. Preheat oven to 350 F and place rack in center of oven. Lightly oil an 8x4 inch loaf pan and set aside. 2. Toss blueberries with 1 Tb flour and set aside. 3. In a small bowl, stir together remaining flour, cornmeal, and baking powder. In another small bowl, combine yogurt and lemon juice. 4. In a medium-size bowl, whisk together 2/3 cp sugar, oil, and lemon zest. Beat in whole egg, then egg white, beating well after each addition. Alternately add the dry ingredients and the yogurt mixture, beginning and ending with the dry ingredients. 5. Mix until just combined. Gently fold in blueberries. Spoon batter into the prepared pan. In a small bowl, combine the remaining 2 ts sugar and cinnamon and sprinkle over the batter. 6. Bake for 50 to 60 minutes, or until cake is golden and a toothpick inserted into the center comes out clean. After 25 minutes of baking loosely cover the pan with aluminum foil. 7. Cool the cake in the pan on a rack for 10 minutes, then turn out onto rack and cool completely. For best flavor, wrap the cake and store overnight before serving. 8. 205 calories per serving: 4 gm protein, 6 gm fat, 34 gm carbohydrate, 180 mg sodium, 22 mg cholesterol. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) BLUEBERRY ICE BOX CAKE ====================== Ingredients + Instructions: --------------------------- Crust: ------ 2 cups graham cracker crumbs 1/2 cup powdered sugar 1 stick butter (1/2 cup) Mix well and spread evenly in a 9 x 13 pan. Cream well: ----------- 1 8 oz package cream cheese 3 beaten eggs 1 cup sugar Spread over cumb mixture and bake 30 minutes at 350F. Add juice of 1/2 a lemon to 1 can of blueberry pie filling. Mix well. Pour over cream filling while still hot. When completely cool, prepare 2 packages of dream whip and cover entire cake (or use Cool Whip). Keeps very well in the refrigerator and in fact, the cake improves if it's allowed to sit. Note: I'm real big on real whipped cream, but the Cool Whip really does work better with this cake. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: srajag@paul.rutgers.edu (Subhashini Rajagopalan) BLUEBERRY MUFFIN CAKE ===================== Ingredients: ------------ 4 oz plain wholemeal flour 8 oz plain white flour pinch salt 1 tsp baking powder grated rind of 1 orange 6 oz light brown sugar 8 oz blueberries or bilberries 2 eggs 1/4 pint milk 1 oz melted butter milk to glaze demerara sugar Instructions: ------------- Line a 7.1/2" cake tin with cake liner or greaseproof paper. Set oven to 425oF (220oC, Gas Mark 7). Sift the flour, salt & baking powder. Stir in the orange rind, sugar & berries. Whisk the eggs, milk & butter together. Stir the liquid mixture into the dry mix & mix well. Transfer to the lined tin. Bake above the centre of the oven for 35 mins. Remove the cake from the oven, glaze with milk & sprinkle with the demerara sugar. Return to oven to bake for a further 5 mins. Serve warm or cold. Note: ----- You can also make muffins with this recipe. Reduce baking time to 20 mins. Brush with milk, sprinkle with sugar & return to oven for 5 mins. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: wilkins@renoir.scubed.com (Darin Wilkins) BOURBON CARROT CAKE WITH BOURBON GLAZE ====================================== Ingredients + Instructions: --------------------------- Beat until well mixed: ---------------------- 2/3 C oil 1 C sugar Beat into the above mixture: ---------------------------- 2 eggs Stir in: -------- 1 C flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg Add and mix well: ----------------- 3 Tbl Bourbon 1 1/2 C grated carrots 1 C chopped pecans. Pour into greased and floured 9x9-inch cake pan. Bake at 325 F for 40 minutes. Cool in pan. Bourbon glaze ------------- 1 C powdered sugar 2 Tbl hot water 1 Tbl Bourbon Blend together and spread over cooled cake. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: wilkins@renoir.scubed.com (Darin Wilkins) BROWN SUGAR CARROT CAKE ======================= Ingredients + Instructions: --------------------------- Mix together: ------------- 2 C flour 2 C brown sugar 2 tsp baking powder 2 tsp baking soda 1 1/2 tsp cinnamon 1/2 tsp salt Add and mix thoroughly: ----------------------- 1 C oil Add, one at a time, beating thoroughly after each addition: ----------------------------------------------------------- 4 eggs Blend in: --------- 3 C grated carrots 1 C chopped pecans or walnuts. Pour into greased 9x13-inch baking pan. Bake at 350 F for 45 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: hammond@niwot.scd.ucar.EDU (Steve Hammond) BUTTERMILK SPICE CAKE ===================== Ingredients: ------------ 2 1/2 c all purpose flour 1 c granulated sugar 3/4 c brown sugar, packed 1 tsp baking powder 1 tsp soda 1 tsp salt 3/4 tsp cinnamon 3/4 tsp allspice 1/2 tsp cloves 1/2 tsp nutmeg 1 1/3 c buttermilk 1/2 c shortening 3 eggs Instructions: ------------- Grease and flour 2 round layer pans, 8 or 9 inch. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl occasionally. Pour into pans. Bake in preheated 350F oven for 45 minutes or until wooden toothpick inserted comes out clean. Cool 10 minutes and remove from pans. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: wilkins@renoir.scubed.com (Darin Wilkins) CARROT AND CRANBERRY CAKE ========================= Ingredients + Instructions: --------------------------- In a mixing bowl, sift together: -------------------------------- 3 C sifted flour 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ground cloves Add and mix well: ----------------- 1 C packed light brown sugar 1 C sugar 1 C oil 4 eggs, beaten 1 C whole cranberry sauce Stir in: -------- 1 C grated carrots 1/2 C chopped candied lemon peel. Pour into greased and floured tube pan. Bake at 350 F for 90 minutes, or until cake springs back when lightly touched. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: am2f+@andrew.cmu.edu (Anne Marguerettaz)
CARROT CAKE
===========
Ingredients:
------------
350 g (12.4 oz.) flour
1 tsp baking powder
300 g (10.6 oz) sugar or brown sugar
2 tsp cinnamon
3/4 tsp cardamom
2 pinch ground cloves
1 pinch of salt
250 g (8.8 oz) finely grated carrots
1 lemon, peel and juice
250 g (8.8 oz) ground almonds
4 eggs, beaten
200 g (7 oz) melted and cooled margarine
Instructions:
-------------
Mix together flour and baking powder and sift
Add sugar, cinnamon, cardamon, cloves and salt to the flour/baking
powder mix.
Mix carrots, lemon peel + juice and almonds to the previous ingredients.
Add beaten eggs margarine to the rest of the preparation.
Stir with a wooden spatula until smooth. Pour into a loaf pan, whose
sides and bottom were previously buttered.
Cook for about 65 min. on the lowest rack of the oven, preheated at 180
Celsius (350 F). After 50 min., you can "plant" little marzipan carrots
in a row on the top of the cake. Cool down. Enjoy.
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From: cls@sassy.wyvern.com (Charles & Carol Lynne Shotton) Source: Virginia Hospitality Cookbook CARROT CAKE =========== Ingredients: ------------ 2 cups flour 2 cups sugar 2 tsp baking soda 2 tsp cinnamon 1 tsp salt 1 cup salad oil 4 eggs 3 cups carrots, shredded 1 tsp vanilla 1 cup nuts, chopped (optional) 8 ounces crushed pineapple, drained Instructions: ------------- Preheat oven to 350. Sift dry ingredients together. Add the oil and eggs one at a time. Beat until thoroughly mixed. Add carrots and vanilla. Mix well. Pour into greased and floured 9 x 13 inch pan, and bake for 45 minutes. Icing: ------ 1/2 cup butter softened 1 pound confectioners' sugar 8 ounces cream cheese, softened 1 tsp vanilla 1 cup nuts, chopped Mix all ingredients together. Spread on top and sides of the cake. Note: I keep this in the 'fridge because of the cream cheese icing. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: laustin@sol.UVic.CA (Lauree Austin) CARROT CAKE =========== Dry Ingredients: ---------------- 1 1/3 cups flour 1/2 tsp salt 1 1/3 tsp baking powder 1 1/3 tsp baking soda 1 1/3 tsp cinnamon 1/2 tsp cloves 1/2 tsp ginger Combine and set aside. Combine: -------- 1 cup sugar 1 cup cooking oil 3 eggs (added separately) Instructions: ------------- Preheat oven to 300 degrees Farenheit. Add the dry ingredients to the wet mixture and stir well. Fold in two cups of grated carrots and 1 cup of chopped walnuts (optional). Pour into 9x13" non-stick pan and bake for 50-60 minutes or until done. (Make sure it is cooked) Icing: ------ 8 oz package of cream cheese 1/2 cup butter (or less) 1 1/2 cup of icing sugar Note: I just add icing sugar 'till the mixture tastes right. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mbhargav@sanjuan.uvic.ca (Minou) Source: "The Better Homes and Gardens Cookbook" CARROT CAKE =========== Ingredients: ------------ 2 cups all purpose flour 2 cups sugar 1 tsp baking powder 1 tsp baking soda 1 tsp salt (I used a fraction of that) 1 tsp ground cinnamon 3 cups finely shredded carrot (I grated it successfully) 1 cup cooking oil 4 eggs Instructions: ------------- Combine first six ingredients, then add the remaining three. Mix well and pour into a 13x9x2 (50 to 60 mins at 325F) or two 9 inch (40 mins at 325F) lightly greased and floured pans. Cool well and frost. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: P.L. Karas CARROT CAKE =========== Ingredients: ------------ 2 cups allpurpose flour 2 tsp cinnamon 1 tsp baking powder 1 tsp baking soda 3/4 tsp salt 1/4 tsp nutmeg pinch cloves 1-1/2 cups sugar 1 can (8 oz.) crushed pineapple in juice 3 tblsp sugar-free applesauce 1 tsp vanilla extract 3 cups shredded carrots 3 large egg whites Instructions: ------------- Preheat oven to 350 F. Line 13X9 inch baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients in bowl. Stir together: sugar, pineapple, applesauce and vanilla in mixer bowl until smooth. Stir in dry ingredients until just combined. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan. Bake 40 minutes or until tooth pick inserted in center comes out clean. Cool in pan on wire rack. Invert cake onto wax paper. Remove pan and foil. Spread " Fluffy Frosting" over cooled cake. Note: I think when I made this, I just sprayed the pan ( no foil) , baked the cake, cooled it in the pan and spread the frosting on just the top in the pan. Served the cake from the pan. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: rwaigh@zooid.guild.org (Rosemary Waigh) Source: Ecological_Cooking by Joanne Stepaniak and Kathy Hecker CARROT CAKE =========== 1 cup oil 2 cups Sucanat 1.5 cups soymilk 3 cups grated carrots 1 cup chopped walnuts 0.5 cups raisins 2 cups unbleached white flour* 2 cups wholewheat pastry flour* 2 tsp baking powder 2 tsp baking soda 1 tsp salt 2 tsp cinnamon 0.5 tsp allspice * I used 4 cups regular wholewheat flour instead Instructions: ------------- In a large bowl, beat together oil, Sucanat and soymilk. Stir in carrots, nuts, and raisins. In a separate bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, and allspice. Stir into first mixture, mixing well. Pour into a greased and floured 9" x 13" baking pan, and bake at 350F for 35-40 minutes, or until cake tester tests clean. This cake won rave reviews from vegans and omnivores alike when I made it for an animal rights information table. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: wilkins@renoir.scubed.com (Darin Wilkins) CARROT/PINEAPPLE CAKE WITH BUTTERMILK GLAZE =========================================== Ingredients + Instructions: --------------------------- Sift together: -------------- 2 C sifted flour 1 1/2 C sugar 2 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1 tsp mace In separate bowl, combine: -------------------------- 3 eggs 1/3 C oil 3/4 C buttermilk 2 tsp vanilla Add wet ingredients to dry, and mix well. Stir in: -------- 1/2 C drained crushed pineapple 2 C shredded carrots 1 C chopped pecans 1 C coconut Pour into greased and floured 9x13-inch baking pan. Bake at 350 F for 45 minutes, or until cake tests done. Buttermilk Glaze ---------------- 2/3 C sugar 1/3 C butter 1/3 C buttermilk 2 tsp corn syrup 1/4 tsp baking soda 1 tsp vanilla Combine in a saucepan, simmer for 5 minutes. Then stir in vanilla. Punch holes in warm cake and pour hot glaze over top. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: starman@crash.amigans.gen.nz (Robin Halligan) CHEESE CAKE WITHOUT CHEESE ========================== Base: ----- 2 packets of plain biscuits crushed 1 oz butter melted Mix butter and biscuits pat in to sponge roll tin, put in hot oven and bake about 10 minutes let cool. Filling: -------- 1 carton cream beaten 1 tin sweetened condensed milk 1/2-2/3 cup of lemon juice Mix Milk and lemon juice beat until it changes and becomes thick. Fold together with the beaten cream. Put in fridge for about 4 hours then eat! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) CHEESECAKE SUPREME ================== Ingredients: ------------ 3/4 cup all purpose flour 3 tblsp sugar 1 tsp grated lemon peel 6 tblsp butter 1 slighly beaten egg yolk 1/2 tsp vanilla 3 8-ounce pkg cream cheese, softened 1 cup sugar 2 tblsp all-purpose flour 1/4 tsp salt 2 eggs 1 egg yolk 1/4 cup milk Cherry Sauce Instructions: ------------- To prepare crust, combine the 3/4 cup flour, the 3 tablespoons flour, the 3 tablespoons sugar, and the 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 an 8 or 9 inch spring- form pan (with sides removed). Bake in a 400F oven for 7 minutes or till golden. Cool. Butter the 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, in a large mixer bowl beat together the softened cream cheese, remining lemon peel, and remaining vanilla till fluffy. Stir together the 1 cup sugar, the 2 tablespoons flour, and the salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk all at once, beating 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 center appears set and a knife comes out clean. Cool 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 Cherry Sauce. Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2 tablespoons cornstarch, and dash salt. Stir in 1/3 cup water. Stir in 4 cups fresh or frozen unsweetened pitted tart red cherries, thawed. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Cover. Chill without stirring. (Or, use one 21 ounce can cherry pie filling instead of sauce.) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: news@cbfsb.att.com (Denise Long)
CHERRY/BERRY/APPLE PIE/CAKE
===========================
Ingredients:
------------
2 cans of prepared pie filling in your favorite flavor
(Hence the name cherry/berry/apple/peach....)
1 box yellow or white cake mix (2 layer size)
1 cube (1/2 cup) butter/margarine
nuts if you like them
additional spices, if you want
Instructions:
-------------
Grease a 13" x 9" pan. Place filling in pan. Sprinkle cake mix evenly
over filling. Melt butter/margarine and pour over cake mix. Sprinkle
walnut or almonds or pecans (if desired) over everything. At this
point, you can also sprinkle cinnamon, ground cloves, nutmeg, etc. on
top. Not necessary, but nice especially with apple filling. Bake at
350F for about 35-45 minutes.
Serve warm or cold, with or without ice cream.
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From: morrison@eng.auburn.edu (Kelly Morrison) CHEWY CAKE ========== Ingredients: ------------ 2 cups flour 1 box light brown sugar (sorry, forgot the # of ounces!) 1 stick butter 3 eggs 1 tsp vanilla 2 cups nuts (I live in Georgia, so I use pecans) Instructions: ------------- Mix all ingredients together. Pour in an 8" x 8" baking dish or pan. Cook at 325 degrees F about 40 minutes or until it browns. Cool before cutting into squares (like brownies). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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